Chocolate Peanut Butter Rice Krispie Treats Recipe for Crispy Bars

These Chocolate Peanut Butter Rice Krispie Treats are a festive, chocolate-packed twist on the classic Rice Krispie bars.

Made with chocolate rice cereal, mini marshmallows, fun-size Butterfinger bars, peanut butter cups, and a rich chocolate-peanut butter coating, these bars capture all the sweet nostalgia of childhood in a simple, irresistible treat.

Some of my fondest memories are baking with my mom: aprons on, sticky hands, and sneaking an extra marshmallow whenever possible. Now I bake with my little one, who—honestly—is mostly in it for the marshmallows. Still, these crunchy, chewy cereal bars are a small taste of joy and a reminder of happy moments.

Ingredients

• Chocolate rice cereal (Rice Krispies)
• Mini marshmallows
• Fun-size Butterfinger bars, halved
• Peanut butter cups, quartered
• Dark melting chocolate, chopped
• Creamy peanut butter
• Honey or maple syrup
• Ground cinnamon (optional)

This is not health food—it’s a joyful, indulgent treat meant to be shared and enjoyed.

How to make these Peanut Butter Rice Krispie Treats

1. Line a 9×13-inch pan with parchment paper. This makes removing the set bars much easier.
2. In a large bowl, combine the chocolate rice cereal, mini marshmallows, halved Butterfinger bars, and quartered peanut butter cups. Toss gently to mix.
3. Melt the dark chocolate using a double boiler or microwave. If using a double boiler, stir continuously and avoid steam or water contact.
4. When the chocolate is nearly melted, stir in the creamy peanut butter, honey or maple syrup, and ground cinnamon until smooth and combined.
5. Remove from heat and let the chocolate-peanut butter mixture cool for a few minutes. Pour it over the cereal mixture and stir until everything is evenly coated.
6. Transfer the mixture to the prepared pan, press firmly and evenly into the bottom, then cover and refrigerate for at least 4 hours or overnight to set. Once firm, lift from the pan with the parchment paper and cut into bars.

Tips

• Always line your pan with parchment for easy removal.
• Chocolate Rice Krispies boost both flavor and visual appeal, but regular Rice Krispies work fine if needed.
• Keep the Butterfinger pieces fairly large for texture — don’t crush them into tiny bits.
• Use a large sheet of parchment to press the mixture evenly into the pan and to prevent sticking.
• Store wrapped in plastic or in an airtight container to keep bars fresh.
• Chill for at least 4 hours so the chocolate sets and the bars hold together well.

You may also enjoy these other sweet treats

• Sprinkle Confetti Cookies
• Cherry Coffee Cake
• Chocolate Covered Cheesecake Bites
• Berry Galette
• Affogato
• Browned Butter Chocolate Chip Cookies
• Halloween Monster Mash Party Mix

Chocolate Peanut Butter Rice Krispie Treats Recipe

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Jessica Randhawa

Made with chocolate Rice Krispies, mini marshmallows, fun-size Butterfinger bars and peanut butter cups, these Chocolate Peanut Butter Rice Krispie Treats are a playful, delicious update to a classic treat.

Prep: 25 minutes mins

Total: 25 minutes mins

Servings: 12 bars

Ingredients

• 8 cups chocolate Rice Krispies
• 3 cups mini marshmallows
• 1 (11.5 ounce) bag fun-size Butterfinger, wrapper removed and halved
• 6 peanut butter cups, wrapping removed and quartered
• 10 oz dark melting chocolate, chopped
• 2/3 cup creamy peanut butter
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon ground cinnamon (optional)

Instructions

• Line a 9×13-inch pan with parchment paper and set aside.
• In a large mixing bowl, combine the chocolate Rice Krispies, mini marshmallows, halved Butterfinger bars, and quartered peanut butter cups. Gently toss to mix and set aside.
• In the top pan or bowl of a double boiler over low heat, add the chopped dark chocolate. Stir continuously as it melts. When nearly melted, stir in the peanut butter, honey or maple syrup, and cinnamon until smooth.
• Remove from heat and let the chocolate mixture cool for about 5 minutes.
• When cool enough to handle, pour the chocolate mixture over the cereal mixture and stir until evenly coated.
• Transfer to the prepared pan, press firmly into the bottom, cover and refrigerate for at least 4 hours or overnight. Remove from the pan and cut into bars when fully set. Enjoy!

Notes

Use a large piece of parchment paper to help evenly distribute and press down on the Rice Krispie mixture.

Nutrition

Calories: 490kcal
| Carbohydrates: 63 g
| Protein: 8 g
| Fat: 24 g
| Saturated Fat: 10 g
| Sodium: 253 mg

Nutrition information is automatically calculated and should be used as an approximation.

Did you make this? Leave a comment below!