Peanut butter rice krispie treats are the perfect salty and sweet treat. My recipe is carefully designed to have a balanced peanut butter flavor and chewy texture. Recipe includes a how-to video!
Lightly grease a 9x13 dish with butter. Set aside.
In a large pot, combine butter, corn syrup, sugar, and salt. Place over medium-low heat and stir frequently until butter is melted and mixture is combined.
6 Tablespoons salted butter, ½ cup light corn syrup, ½ cup granulated sugar, ¼ teaspoon salt
Add half (5oz/142g) of the mini marshmallows and stir constantly until marshmallows are about halfway melted.
10 oz mini marshmallows
Reduce stovetop heat to the lowest setting and add peanut butter and vanilla extract. Stir constantly until peanut butter is melted and mixture is smooth.
1 cup creamy peanut butter, ½ teaspoon vanilla extract
Remove from heat and add remaining marshmallows and cereal and stir until completely combined. Immediately spread into prepared pan and allow to cool completely before cutting and serving.
6 cups crisped rice cereal, Flaky sea salt for sprinkling
Video
Notes
Butter
If you only have unsalted butter on hand, increase the salt in this recipe to a scant ½ teaspoon instead.
Peanut butter
Use classic creamy peanut butter and not the “natural” peanut butter that separates.
Storing
After cooling completely, store in an airtight container at room temperature for 3-5 days. Do not refrigerate.