These peanut butter rice krispie treats are made with 4 easy ingredients and come together in minutes. No marshmallows required!

Rice krispie treats stacked up on a white plate.

Are you looking for a super easy dessert that comes together in minutes AND keeps really well in the fridge?

These peanut butter rice krispie treats are exactly what you’re looking for.

You can make up a batch in barely any time at all and have your dessert needs taken care of for at least the next few days.

And if you love these easy treats then you’ll also love our chocolate tiffin.

Ingredients You’ll Need:

Photo of the ingredients needed to make peanut butter rice krispie treats.

Ingredient Notes

Chocolate – you can use any chocolate (or chocolate chips) that melts well.
Honey – works great in this recipe but if you’re in the UK or Australia, Golden Syrup is also a great option.
Rice Krispies – can be the name brand or any puffed rice cereal.
Peanut butter – should ideally be creamy, smooth and salted. Commercial brands like Jif, Skippy etc work great. You can also use a natural peanut butter, but make sure it’s stirred well beforehand.

Peanut butter rice krispie treats stacked up on a white plate.

How To Make Peanut Butter Rice Krispie Treats

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Add rice krispies to a bowl.

Add honey and peanut butter to a saucepan and heat them together, stirring all the while until it starts to bubble. Immediately remove from the heat.

Two photo collage showing peanut butter and honey added to saucepan and heated together until bubbling.

Pour out over the rice krispies and mix in.

Two photo collage showing peanut butter and honey mix poured over rice krispies in a mixing bowl and mixed in.

Transfer to an 8×8 square dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side). Smooth down. To get it really smooth, place a sheet of parchment paper over the top (to prevent sticking) and use the base of a measuring cup to press down, making the surface as smooth as possible.
Place into the fridge while you work on the topping.

Rice krispie mix pressed down into an 8x8 square dish.

Break up the chocolate and place into a microwave safe bowl. Microwave in 30-second intervals, stopping to stir every 30-seconds until melted.

Two photo collage showing chocolate in a glass bowl and then melted.

Pour the melted chocolate out over the top of the rice krispies and smooth down with a spoon.
Place into the fridge to set.

Two photo collage showing melted chocolate poured over rice krispie treats and smoothed down.

When set, use the parchment paper overhang to remove it from the dish.
Cut into squares and serve.

Two photo collage showing rice krispie treats removed from the pan and then cut into squares.

Storing and Freezing

Keep your peanut butter rice krispie treats stored in the fridge and enjoy within a week. They are also freezer friendly for up to 3 months if you’d like to freeze them.

Peanut butter rice krispie treats in a stack of three.

More Peanut Butter Desserts

Rice krispie treat leaning up against a stack of rice krispie treats.

Did you make this recipe? Be sure to leave a comment and rating below.

Peanut Butter Rice Krispie Treats

These peanut butter rice krispie treats are made with 4 easy ingredients and come together in minutes. No marshmallows required!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 5

Servings:

Calories: 127kcal

Author: Alison

Ingredients

▢ 3 cups Rice Krispies
▢ ⅓ cup Peanut Butter Creamy, Smooth, Salted
▢ ⅓ cup Honey or Golden Syrup
▢ 6 ounces Chocolate or Chocolate Chips

US Customary – Metric

Instructions

Spray an 8×8 square dish with non-stick spray and line it with parchment paper so that there is overhang on either side.
Add rice krispies to a bowl.
Add honey and peanut butter to a saucepan and heat them together, stirring all the while until it starts to bubble. Immediately remove from the heat and pour out over the rice krispies in the bowl. Mix together.
Transfer to your prepared 8×8 square dish and smooth down. To get it really smooth, place a sheet of parchment paper over the top (to prevent sticking) and use the base of a measuring cup to press down, making the surface as smooth as possible.
Place into the fridge while you work on the topping.
Break up the chocolate and place into a microwave safe bowl. Microwave in 30-second intervals, stopping to stir every 30-seconds until melted.
Pour the melted chocolate out over the top of the rice krispies and smooth down with a spoon.
Place into the fridge to set.
When set, use the parchment paper overhang to remove it from the dish.
Cut into squares and serve.

Notes

Rice Krispies – can be the name brand or any puffed rice cereal.
Peanut butter – should ideally be creamy, smooth and salted. Commercial brands like Jif, Skippy etc work great. You can also use a natural peanut butter, but make sure it’s stirred well beforehand.
Honey – works great in this recipe but if you’re in the UK or Australia, Golden Syrup is also a great option.
Chocolate – you can use any kind of chocolate, milk chocolate or dark chocolate (or chocolate chips) that melts well.
Storing – Keep them stored in the fridge and enjoy within a week.
Freezing – They are also freezer friendly for up to 3 months if you’d like to freeze them.

Nutrition

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