Caramel Peanut Butter Rice Krispies! Caramel, peanut butter, marshmallow and a rich chocolate-peanut layer team up with Rice Krispies for a decadent, no-bake treat.
Chewy, gooey Rice Krispie bars loaded with caramel and marshmallow, finished with a chocolate-peanut butter topping. These bars are simple to make, endlessly satisfying, and perfect for sharing or packing as a sweet snack.
Tis the season for caramel! Caramel brings buttery richness and a lovely chew to desserts. The trick to these bars is folding in small caramel bits while the rice cereal mixture is still warm so the caramel softens and becomes gooey without fully melting.
Uhhh… Yummmm! 🙂 These Caramel Peanut Butter Rice Krispie Bars are so good!
Make the Rice Krispie mixture, then stir in caramel bits while warm so they soften but keep small pockets of caramel throughout. Press the warm mixture into a prepared pan, then add a chocolate-peanut butter layer on top for extra decadence. If you like a crunchy nuttier finish, sprinkle chopped pecans on top to give these a “turtle” twist.
Ingredients You Need
Caramel Peanut Butter Rice Krispies
- 4 tablespoons butter
- 10½ ounces mini marshmallows
- ½ cup peanut butter
- 5 cups Rice Krispies
- ⅔ cup Kraft Premium caramel bits (or similar)
Chocolate Peanut Butter Layer
- 1 cup semi-sweet chocolate chips
- ⅓ cup peanut butter
How to Make Caramel Peanut Butter Rice Krispies
- In a large saucepan over low heat, melt the butter. Add the mini marshmallows and stir until completely melted, then remove from the heat.
- Stir in ½ cup peanut butter until incorporated. Add the Rice Krispies and gently fold until they are evenly coated.
- Fold in the caramel bits while the mixture is still warm so the caramel softens and becomes gooey but does not fully melt. Distribute the caramel evenly throughout.
- Using a buttered spatula or a sheet of wax paper, press the mixture evenly into an 8×8 or 9×9 inch pan coated with nonstick spray or lined with foil. Do not over-compress — pressing too firmly makes the bars hard to cut.
- Let the pan cool briefly while you prepare the chocolate-peanut butter topping.
Chocolate Drizzle
- Place the chocolate chips in a small microwave-safe bowl. Melt for 1 minute, then add ⅓ cup peanut butter. Microwave an additional 30 seconds, stir, and repeat in short bursts if necessary until smooth and combined.
- Pour the melted chocolate-peanut butter over the pressed Rice Krispie layer and spread evenly.
- Allow the topping to set at room temperature, or chill in the refrigerator for about 10 minutes to firm it up faster.
- Once set, use a sharp knife to cut into squares.
Store the bars in an airtight container for up to one week, though they rarely last that long!
These bars turn out exactly as intended: soft and gooey with lots of marshmallow, peanut butter and pockets of caramel. They’re perfect any time of year and require no baking—happy no-bake baking!
Who Wants More Treats?
- Rainbow Rice Krispie Marshmallow Treats
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- Snickerdoodle Cinnamon Chip Cookies
- Birthday Cake Cookies
- Harvest Frosted Sugar Cookie Bars
- Lucky Charm Marshmallow Rice Krispies
- Best Fudgy Chocolate Crinkle Cookies
- Butterfinger Rice Krispie Treats
- Halloween Rice Krispie Treats
- Healthy Peanut Butter Cup Quinoa Crispy Treats
Caramel Peanut Butter Rice Krispies
Ingredients
Caramel Peanut Butter Rice Krispies
- 4 tablespoons butter
- 10½ ounces mini marshmallows
- ½ cup peanut butter
- 5 cups Rice Krispies
- ⅔ cup caramel bits
Chocolate Peanut Butter Layer
- 1 cup semi-sweet chocolate chips
- ⅓ cup peanut butter
Instructions
- Melt butter in a large saucepan over low heat. Add marshmallows and stir until melted, then remove from heat.
- Stir in peanut butter until melted, then fold in the Rice Krispies until coated.
- Fold in the caramel bits while warm so they soften but don’t fully melt.
- Press mixture into an 8×8 or 9×9 pan coated with nonstick spray or lined with foil. Don’t over-press.
- Let cool briefly.
Chocolate Drizzle
- Melt chocolate chips in a microwave-safe bowl, add peanut butter, and heat in short bursts until smooth.
- Spread over the Rice Krispie layer and let set or chill briefly to speed firming.
- Cut into squares and serve.
Notes
Store in a sealed container for up to one week. Enjoy!