Peanut Butter Rice Krispie Treats

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!

Course bars, Candy, Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 181kcal

Author Sam Merritt

Equipment

Ingredients

6 Tablespoons (85 g) salted butter plus additional for greasing pan
½ cup (118 ml) light corn syrup
½ cup (100 g) granulated sugar
¼ teaspoon salt
10 oz (285 g) mini marshmallows divided
1 cup (245 g) creamy peanut butter
½ teaspoon vanilla extract
6 cups (175 g) crisped rice cereal
Flaky sea salt for sprinkling optional

Instructions

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 (85 g) salted butter, ½ cup (118 ml) light corn syrup, ½ cup (100 g) granulated sugar, ¼ teaspoon salt
Add half (5oz/142g) of the mini marshmallows and stir constantly until marshmallows are about halfway melted.
10 oz (285 g) 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 (245 g) 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 (175 g) 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.

Nutrition