Recipe for peanut butter rice krispies squares with chocolate frosting, these peanut butter rice krispies bars topped with chocolate are so easy and fun to make! A delicious candy or snack made in under 45 minutes, no bake, no mixer involved, a crowd pleaser for children and adults alike!
This is the classic recipe for peanut butter rice krispies bars, a treat that can be made in under 45 minutes, involves no mixer and no baking, awesome!
The rice krispies are bound with a mixture of peanut butter and melted marshmallows and that’s it, you can live it at that but I like to top my bars with melted chocolate.
6 cups (160 g.) Rice Krispies
1/2 cup (125 g.) creamy peanut butter
4 tbsp. (55 g.) butter or nonstick spray
1/8 tsp salt
10 oz. (285 g) package marshmallows
1/2 tsp pure vanilla extract
7.76 oz. (1 1/4 cup) (220 g.) dark chocolate
1 square baking pan about 9-inch (23cm)
Line a 9-inch square baking pan with aluminum foil with a bit of overlap (it helps to easily take the rice krispies out of the pan), butter or spray the bottom and sides of foil with nonstick vegetable spray
Butter or spray a large bowl, add the rice krispies and set aside
Heat one tbsp. butter on low heat into a medium sized saucepan, melt the peanut butter stirring it, add salt, then add the marshmallows and stir constantly until completely melted
Add the vanilla extract, stir in and pour the mixture on the rice krispies, stir until all the grains are coated
Pour the mixture into your prepared baking pan and even out, you can do it with your hands as the mixture is not so hot (check before doing so though)
Over a hot water bath or into your microwave, melt the chocolate with a tbsp. of butter, once completely melted pour over the rice krispies, let cool and set at room temperature
Remove the peanut butter rice krispies from the pan and cut into squares the size you like, clean your knife in between each cut
These rice krispies bars can be stored at room temperature or in your fridge for a few days
To clean up your pans, boil some water, pour it into your pans and wait about 5 minutes, the caramel will completely melt and you will be able to effortlessly clean them
Recipe inspired by Stephanie Jaworsky from joy of baking dot com, click here for her method
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