These extra-gooey peanut butter Rice Krispie bars are elevated with browned butter and smooth creamy peanut butter. To increase the gooey contrast, extra mini marshmallows are folded in after the melted mixture is combined with the cereal. A simple peanut butter glaze finishes these no-bake bars for a rich, indulgent treat.
Ingredients
Rice Krispie bars are easy to make and use pantry staples you likely already have on hand.
- Butter – Unsalted butter is preferred so you can control the salt level, but salted butter works too. If using unsalted, add 1/4 teaspoon kosher salt to the melted butter/marshmallow mixture.
- Mini marshmallows – Minis melt faster and more evenly. Reserve 1 cup of minis to fold into the cereal at the end for extra texture. If you only have large marshmallows, use them for melting and chop additional pieces to fold in.
- Creamy peanut butter – Use a conventional creamy peanut butter rather than a natural variety that separates, which can alter texture.
- Rice Krispies cereal – The original or a store-brand rice cereal both work well.
- Vanilla extract – Pure vanilla provides the best flavor; avoid imitation if possible.
How to brown butter
These bars start like a classic Rice Krispie treat but with browned butter for a nutty, deeper flavor. Browning butter is quick and pays off in taste.
Use these tips for reliably good browned butter:
- Cube the butter so it melts evenly and quickly.
- Use a light-colored saucepan so you can monitor the color change clearly.
- Stir constantly once melted — a foam will form, and you should watch for brown solids and a nutty aroma. As soon as the browned bits appear, add the marshmallows.
How to make the peanut butter glaze
The glaze is a simple combination of powdered sugar, peanut butter and milk. Add more powdered sugar to thicken it or more milk to thin it until you reach a drizzling consistency. If you lack powdered sugar, gently warming plain peanut butter in the microwave can produce a pourable drizzle.
Tips for making Rice Krispie treats
These peanut butter Rice Krispie bars are quick, no-bake, and best made with a few simple techniques in mind:
- Be ready — Measure ingredients before starting. Once the butter, marshmallows and peanut butter are melted together you’ll need to work quickly to combine the cereal before the mixture firms up.
- Line the pan — Use parchment paper with an overhang on two sides to lift the block out easily for neat slicing. If you don’t have parchment, spray the pan well with cooking spray.
- Use fresh marshmallows — Stale marshmallows can make the treats dense or leathery even after melting.
- Use cooking spray — Lightly spray the spoon or spatula to prevent sticking while stirring and shaping.
- Reserve 1 cup of minis — After combining the melted mixture with the cereal, let it rest 1–2 minutes, then fold in the reserved minis so most remain intact and add little pockets of gooey softness.
FAQs
Hard bars usually mean stale marshmallows, over-packing the pan, or incorrect ratios. Use fresh marshmallows, gently pat rather than press the mixture into the pan, and measure the cereal accurately.
Other nut butters may work, but varieties that separate or are very oily can change the texture. Test cautiously and expect variations.
Natural peanut butter often separates and can make the bars runny. Use a creamy peanut butter that holds its texture at room temperature for best results.
Freezing can change the texture, often making them firmer after thawing. If you freeze them, wrap tightly in plastic wrap and foil or place in a freezer bag.
Yes. Large marshmallows will work, though minis melt faster and distribute more evenly. Chop extras if you want intact pieces mixed in.
How to store the Rice Krispie bars
The bars should be stored at room temperature in an airtight container or wrapped in foil. Refrigeration will make them very hard, so avoid the fridge. Stored properly, they keep well for 3–4 days.
For more peanut butter recipes, check out:
- Chocolate Peanut Butter No-Bake Cheesecake
- Fudgy Peanut Butter Cup Brownies
- Chocolate Peanut Butter Cookies
- Salted Peanut Bars
Tag me on Instagram @themarblekitchenblog if you make these, and please leave a rating or comment below. Enjoy!
Peanut Butter Rice Krispie Bars
Ingredients
- 5 tablespoon unsalted butter cubed
- 10 oz bag mini marshmallows + 1 additional cup divided
- ⅔ cup creamy peanut butter*
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 4 cups Rice Krispies cereal or other store brand rice cereal
Peanut Butter Glaze
- ¾ cup powdered sugar
- ⅓ cup creamy peanut butter*
- 5-6 tablespoon milk
Instructions
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Line an 8×8-inch baking pan with parchment paper leaving an overhang on two sides, or spray the pan with cooking spray.
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In a large saucepan over medium-low heat, melt the butter until it turns a golden brown with a nutty aroma, about 5–7 minutes. The butter will foam; stir and watch for brown solids under the foam. When brown bits form, proceed to the next step.
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Add the peanut butter and all but 1 cup of the marshmallows to the browned butter. Stir constantly until fully melted and combined.
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Remove from heat and stir in the vanilla and the salt if you used unsalted butter. Quickly stir in the Rice Krispies until combined. Let the mixture rest 1–2 minutes, then fold in the reserved cup of mini marshmallows so most remain intact.
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Transfer the mixture to the prepared pan and smooth the top with a spatula or lightly greased hands. Avoid pressing too firmly. If the mixture is sticky, lightly spray the spatula or your hands with cooking spray.
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When ready to serve, lift the block from the pan using the parchment overhang and slice with a large knife.
Peanut Butter Glaze
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Whisk the powdered sugar, peanut butter and 5 tablespoons milk in a small bowl. Add additional milk teaspoon by teaspoon until you reach a pourable consistency to drizzle over the bars.
Notes
Store in a covered container at room temperature for 3–4 days. Do not refrigerate.
Nutrition
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Calories: 230kcal