Delish Chocolate Peanut Butter Rice Krispies

I make these Delish Chocolate Peanut Butter Rice Krispies when I want something that screams nostalgia but also smirks at my low tolerance for elaborate dessert assembly. It’s gooey, chocolatey, peanut-buttery chaos in bar form — the kind of thing you can whip up faster than you can talk yourself out of eating an entire pan. It’s special because it’s equal parts comfort food and sticky-fingered triumph, and because making it makes you feel like you deserve a chef’s hat even though the hat would just get smeared with marshmallow.

Once, I set the pan on the counter and turned away for one minute. My husband, bless him, assumed “one minute” meant “launch experiment.” He tried to cut the still-warm bars and somehow created Rice Krispie confetti all over the floor. The kids joined in with spoons, a conspiracy formed, and half the batch was eaten before I finished yelling at them to stop. I blamed him, he blamed the recipe, and we all blamed our parenting choices. We still ate the floor-crunchies.

Time-Saving Hacks

– Microwave the chocolate and peanut butter in bursts of 20 seconds and stir—fewer pans, faster cleanup, slightly questionable technique.
– Line the pan with parchment and cut on it so you don’t have to use a dozen knives or lose your mind with sticky fingers.
– Skip individual wrapping—stack the bars between parchment sheets. It’s the lazy kitchen couture of dessert storage.
– Use nonstick spray on your spoon if you hate scraping melted chocolate off like it’s a crime scene. I do.
– Toss a few extras of the cereal right into the bowl for “quality control” while you’re working. It’s research.

Serving Ideas

– Serve with coffee in the morning if you need to feel like a responsible adult who eats breakfast.
– Serve with milk like a civilized person—adult beverages are optional but highly recommended if the kids drove you nuts.
– Chop into bite-sized pieces and make a “dessert charcuterie” board with pretzels, banana slices, and marshmallows. Call it fancy.
– Honest note: I’ve also eaten these straight from the pan with a spoon. No judgment here.

What to Serve It With

– Cold milk (classic, necessary, comforting).
– Vanilla ice cream for anyone looking to escalate their dessert situation.
– A bowl of pretzels on the side if you want extra salt attack.
– Sparkling wine if you’re pretending calories don’t exist tonight.

✔Tips & Mistakes

– Don’t overheat the chocolate or peanut butter—nuking until your hand sizzles turns glossy goodness into a gritty sad mess. Stir frequently.
– Press the mixture into the pan with a lightly greased spatula or parchment paper—your hands will thank you, and the bars will look like you tried.
– If the mixture looks too runny, add a handful more cereal; too dry? Melt a splash more peanut butter with a teaspoon of oil.
– Let it set enough to cut. I learned this the hard way when I made “deconstructed bars” (read: puddle) at 10 p.m.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container with parchment between layers to avoid sticky block-sandwiches.
– On the counter is fine for 1–2 days if your house is not a tropical wasteland. Otherwise, fridge for up to a week.
– Freeze in single layers with parchment—thaw at room temp for 10–15 minutes before serving so people don’t chip a tooth.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chopped peanuts or pretzels for crunch and chaos.
– Use almond butter or sunflower seed butter for nut-free households (or rebellious dietary statements).
– Drizzle with extra melted chocolate or sprinkle flaky sea salt because you’re fancy now.
– Stir in mini marshmallows for extra squish and nostalgic blackmail.

Delish Chocolate Peanut Butter Rice Krispies

A delightful and easy-to-make dessert combining chocolate and peanut butter with crispy rice cereal.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups Rice Krispies cereal
• ▢ 1 cup Creamy peanut butter
• ▢ 1 cup Semi-sweet chocolate chips
• ▢ 0.5 cup Honey Can be substituted with maple syrup

Instructions

Preparation Steps

• In a large bowl, combine the Rice Krispies and set aside.
• In a saucepan over low heat, mix the peanut butter, honey, and chocolate chips until melted and smooth.
• Pour the melted mixture over the Rice Krispies and stir until well coated.
• Press the mixture into a greased pan and let it cool before cutting into squares.

Notes

Store leftovers in an airtight container for up to a week.