Chocolate Peanut Butter Krispie Treats
Deliciously chewy Rice Krispie squares that are loaded with peanut butter, and generously topped with a layer of chocolate!
Servings: 16 bars
Ingredients
- 2 cups (142g) mini marshmallows
- ¼ cup (56g) unsalted butter melted
- ¼ cup (63g) smooth peanut butter
- 1 teaspoon vanilla extract
- 3 cups (75g) Rice Krispies
For the Topping
- 8 oz (235g) milk chocolate coarsely chopped
- ⅓ cup (85g) smooth peanut butter
Instructions
- Line an 8x8-inch square baking pan with parchment paper or foil, and set aside.
- Add the marshmallows to a large microwave-safe bowl and heat in 30 second intervals, stirring after each one, until completely melted.
- Add the melted butter, peanut butter, and vanilla, and whisk until combined.
- Add the Rice Krispies and mix until completely coated.
- Spoon the mixture into the prepared pan and spread out. Press firmly into a packed, even layer.
For the Topping
- Add the chocolate and peanut butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Pour the chocolate over the Rice Krispie layer and spread out evenly.
- Refrigerate until set - about 30 minutes. Cut into squares, serve and enjoy!
Notes
This recipe can easily be doubled to fit a 9x13-inch pan.
Leftovers can be stored in an airtight container at room temperature for up to 3 days. They also freeze well, wrapped individually, for up to 2 months. Thaw overnight at room temperature.