Chocolate Peanut Butter Rice Krispie Treats
This chocolate peanut butter rice krispie treats recipe creates the easiest no-bake dessert that’s perfect for summer or any time of year! Some days only the flavors of rich chocolate and smooth peanut butter can soothe your troubled soul, which makes these the perfect cure for whatever ails you.
Chocolate and peanut butter are so great together. Everyone loves it! Whether it’s vegan peanut butter blossoms cookies, or vegan peanut butter pie, this flavor combination is a favorite!
This recipe is one of the darlings that I have experimented with over the years. The idea of making rice krispie treats with peanut butter, instead of marshmallows was terrific!
Of course, I also love the more traditional vegan rice krispie treats, too!
But when it came to adding chocolate, I didn’t like the combination of chocolate and marshmallows at the time (talk about finicky!). That’s why I knew this peanut butter and chocolate rice krispie treats would be a real gem!
Why This Recipe is a Winner
- NO MARSHMALLOWS — Adding creamy peanut butter with Rice Krispies makes them flavorful and means you don’t need marshmallows.
- PERFECT TEXTURE — Gently pressing the treats into the pan creates dense and chewy treats.
- DELICIOUS — Creating a chocolate ganache topping makes these treats beautiful and delicious
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Peanut butter — I recommend creamy peanut butter, or you can use crunchy.
- Agave nectar — You can substitute maple syrup or corn syrup.
- Rice Crispy Cereal — You can use either a brand name or store-brand version of rice crispies cereal.
- Chocolate chips — Find the best dairy-free chocolate chips.
- Vegan butter — Use either vegan butter or coconut oil.
- Plant-based milk — Use your favorite plant-based milk, such as almond or soy. You can use a vegan substitute for evaporated milk because it’s rich and creamy!
Ingredient Spotlight
What are Rice Krispies?
This little cereal treat has been around since 1927 and was invented by Malitta Jensen and Mildred Day. It’s a rice paste that is dried and then baked. When milk is added to them, they “snap, crackle, and pop” as they rehydrate. They are added to other treats, such as peanut butter balls, to add crispy crunch bites. You can use the brand or store-brand cereal for this recipe. Just be sure to get Rice Krispies rather than puffed rice.
How to Make Peanut Butter Rice Crispy Treats
If you’re curious about how to make some old-fashioned peanut butter rice krispie treats, I’m here to show you how. In fact, let’s have some fun too! Let’s begin.
- Make the peanut butter sauce by heating it in the microwave and stirring.
- Pour the peanut butter sauce over the cereal and stir until coated.
- Spread the peanut butter cereal into the prepared pan.
- Heat chocolate chips and vegan butter in a microwave-safe bowl and then stir in milk.
- Spread the chocolate fudge topping over the peanut butter layer.
- Cover and refrigerate for at least 30 minutes to an hour.
Marly’s Tips
You can make chocolate peanut butter rice krispie balls by using a cookie scoop to portion the batter and then rolling them into balls. Either dip them in melted chocolate or serve them as is. They’re delicious either way!
Storage Tips
Cut them into individual slices and transfer them to an airtight container. They can be kept at room temperature for up to 3 days or in the fridge for up to 10 days. If you have to stack them on top of one another, place a sheet of waxed paper between the layers.
Here are even more tips for storing rice krispie treats.
Peanut Butter Chocolate Treats
Don’t you love these peanut butter chocolate rice krispies treats! It’s such a great flavor combination! Here are even more vegan chocolate peanut butter recipes to enjoy:
These chocolate peanut butter rice krispy treats are so good, you’ll want to make a double batch!
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Peanut Butter Rice Krispie Treats with Chocolate
Ingredients
Peanut Butter Rice Crispy Bars
- ¾ cup creamy peanut butter
- ⅓ cup agave nectar (or syrup of choice)
- ½ teaspoon vanilla extract
- 3 cups Rice Crispy (or Rice Krispies) cereal
Chocolate Fudge Topping
- 2 cups dairy-free chocolate chips
- 2 tablespoons vegan butter or coconut oil
- 2 – 3 tablespoons plant-based milk
Instructions
Peanut Butter Rice Crispy Bars
- Prepare a 9" square cake pan by using vegan butter or coconut oil to grease the bottom and sides. Alternatively, line pan with parchment paper. Set aside.
- Combine peanut butter and syrup in a microwave-safe bowl. Heat in 10-second increments until the peanut butter softens/melts. Add vanilla and stir until combined.
- Pour the rice crispy cereal into a large bowl and then pour peanut butter sauce over the top. Stir until the rice crispies are evenly coated.
- Pour the coated rice crispy mixture into the prepared pan and spread it around. You can use your fingers or the greased back of a spoon to press this into the bottom of the pan.
Chocolate Fudge Topping
- Next, combine the chocolate chips and vegan butter (or coconut oil) in a microwave-safe bowl. Stir to ensure the chocolate chips are coated and then heat for about a minute. Stir and heat for another 30 seconds until the chocolate chips are melted.
- Add the milk, one tablespoon at a time, stirring in between until you get the desired spreadable consistency.
- Spread the chocolate fudge topping over the peanut butter layer.
- Cover and place the pan in the fridge to allow it to set for at least 30 minutes (but an hour is more optimal).
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.
Hi there, these look absolutely amazing and I love your photos. I am trying to avoid peanut butter, do you think almond butter or cashew butter would work well in these? I know cashew butter works perfectly as a substitute in PB cookies, even better than Almond butter so that might be better. Looking forward to trying these, thanks for the recipe!
Hi Dana. I’ve never tried anything but peanut butter with these, but I can imagine cashew butter and it sounds fantastic. What about hazelnut butter? I mean, how can you go wrong with hazelnut and chocolate? OK. Well, anything with chocolate really works here so let me know if you try it and how it goes!
Made these the other night and oh my dear lord. Did a double batch, here were my swaps:
-used brown rice syrup instead of corn syrup
-didn’t use the cream cheese layer
-only did a single batch of the chocolate, but did dark chocolate and salted it
Everyone who has been freaking out at how amazing they are. If I had put in the cream cheese layer, our heads might have exploded! Thank you for the recipe!
In the first part of the directions, in step 4, it says to coat the crisps in the chocolate peanut butter coating. Is there a missing ingredient to the first section of mixing? I don’t see that there’s chocolate in that part of the recipe. I made it as stated so we’ll see how it turns out tomorrow!:)
Hi Della! Thanks for pointing that out. I realized based on your comment that I forgot to include the cocoa in the first part of the recipe. It’s optional and would taste fine either way. I just happened to like the idea of a chocolate peanut buttery spread. I hope you enjoyed the bars!
Oh my lord. I know I’m a little late to the party on this one, but I need this in my life, like, now. They remind me of something my grandma used to make (but far from vegan). My step-daughter was walking behind me while I was looking at this, and she stopped in her tracks when she saw the pictures. Then she asked when we’re having them, lol. Can’t wait to try them! Thank you!
Hi Kristy – I can’t wait for you to try them and then let me know how it goes! I love things that remind me of meals with my family. That reminds me, I think there might be a big family meal coming this weekend! Yeah!
These look fantastic! And I love the chickpea-rather-than-cream cheese idea. Thanks!
I agree. Now I’m going to have to make them again, but this time with the chickpea variation. Yumm!