These Peanut Butter Rice Krispie Treats are a soft, chewy, and irresistible twist on the classic favorite. Made with just a handful of pantry staples, they’re the perfect no-bake snack or dessert that comes together in minutes.

Why You’ll Love This Recipe

I love how quick and easy these treats are to make—no oven needed and only one pot to clean. The combination of gooey marshmallows, creamy peanut butter, and crispy rice cereal gives each bite the perfect texture and flavor. They’re also incredibly versatile and always a hit with both kids and adults.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
mini marshmallows
creamy peanut butter (not natural)
vanilla extract
fine sea salt
Rice Krispies cereal
extra mini marshmallows

directions

I grease a 9-inch square baking dish and set it aside.
In a large pot over medium heat, I melt the butter and 10 ounces of mini marshmallows, stirring constantly until smooth.
I stir in the peanut butter, vanilla extract, and salt until fully combined.
I remove the pot from heat and gently fold in the Rice Krispies cereal until coated evenly.
I then fold in the additional 2 cups of mini marshmallows for extra gooey texture.
I quickly transfer the mixture into the prepared baking dish and lightly press it in—just enough to settle it without compacting.
I let it cool at room temperature for about an hour, then slice into squares.

Servings and timing

This recipe makes 16 squares.

Prep time: 5 minutes
Cook time: 5 minutes
Cooling time: 1 hour
Total time: About 1 hour and 10 minutes

variations

I sometimes drizzle melted chocolate on top or dip half of each square in chocolate for a richer treat.
For added crunch, I mix in chopped peanuts or crushed pretzels.
I use different cereal varieties like Cocoa Krispies for a chocolaty version.
I swap in almond or cashew butter when I want a different nutty flavor.
For holidays, I use cookie cutters to shape the treats and top them with colorful sprinkles.

storage/reheating

Storage: I keep them in an airtight container at room temperature for up to 4 days. I separate the layers with wax or parchment paper to prevent sticking.
Freezing: I individually wrap each square in plastic wrap, place them in a freezer-safe bag, and store them for up to 6 weeks. When ready to enjoy, I let them thaw at room temperature for 15–20 minutes.
Reheating: I don’t usually reheat them, but if I want them a bit softer, I microwave a square for 5–8 seconds.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I use crunchy peanut butter when I want a little extra texture in every bite.

Can I use regular marshmallows instead of mini ones?

Definitely. I just make sure to measure by weight—about 10 ounces for melting—and I still like to add some mini marshmallows for that gooey texture.

How do I keep my treats from getting too hard?

I avoid pressing the mixture too firmly into the pan and make sure not to overcook the marshmallows. That keeps them soft and chewy.

Can I make this recipe ahead of time?

Yes, I often make them a day in advance. They hold up well as long as they’re stored properly in an airtight container.

Can I double the recipe?

Absolutely. I double the ingredients and use a 9×13-inch pan. I just spread the mixture evenly and let it cool before slicing.

Conclusion

These Peanut Butter Rice Krispie Treats are everything I want in a no-bake dessert—quick, easy, delicious, and full of nostalgic flavor. I keep coming back to this recipe because it’s reliable, crowd-pleasing, and perfect for any occasion. Whether I’m packing them in a lunchbox or setting them out at a party, they always disappear fast.