Peanut butter rice crispy treats are the ultimate sweet, salty, and crunchy snack! They’re perfect for all of you chocolate peanut butter lovers, and are a delicious treat to whip up for the week.
They’re gluten-free, dairy-free, and vegan!
In the past, I’ve played around with peanut butter crispy bars that don’t call for marshmallows. While they tasted delicious, they didn’t have that “chewiness” you get with real rice crispy treats.
For this recipe, I incorporated vegan marshmallows into the base, and the texture came out perfect! You get the right amount of chewiness, with the perfect amount of peanut butter flavor.
How to make peanut butter rice crispy treats
To make these rice crispy treats, here’s what you’ll need-
- vegan marshmallows– I love using this brand
- peanut butter– a creamy, no-added sugar peanut butter is ideal for this!
- brown rice crisp cereal– for the cereal, you can use brown or white white crisps. I don’t recommend using “puffed rice” since it will not result in the same crunchy texture
- pure maple syrup
- vegan butter
- dark chocolate melted with coconut oil
First, you start off by melting the marshmallows with the butter, peanut butter and maple syrup until smooth. Once that’s creamy, you mix in your cereal.
Flatten the mixture into a baking dish and let it set in the fridge for 40 minutes.
How to swirl in your peanut butter
Once your rice crispy bars hardened, you spread your melted chocolate evenly on top. Then, you drizzle a tbsp or two of peanut butter, and swirl it around with a toothpick to create the design. It looks fancy, but it’s so simple!
Sea salt on top is optional, but always recommended!
These bars are the perfect blend of peanut butter and chocolate, and I can’t wait to hear what you guys think. You’re going to love them!
More peanut butter recipes you may like
Gluten-free Peanut Butter Blossom Cookies
Salted Peanut Butter Pretzel Chocolate Bars
Peanut Butter Cookie Dough
Peanut Butter Rice Crispy Treats
Ingredients
- 2 cups large vegan marshmallows, I love these
- 2 tbsp dairy-free butter
- 1/2 cup creamy peanut butter, salted
- 1/4 cup pure maple syrup
- 3 cups brown rice crisps (NOT puffed rice, it won’t come out as crunchy)
Chocolate Coating
- 1/3 cup dark chocolate chips
- 1 tsp coconut oil
- 1-2 tbsp peanut butter
- Sea salt, to top
Directions
- In a medium sized saucepan, add in your marshmallows, butter and maple syrup over a medium flame. Stir gently, until the marshmallows begin to soften.
- Add in your peanut butter, and lower the flame. Cook the mixture for about 5-7 minutes on a low flame, continuing to stir so that the marshmallows don’t burn.
- Once the marshmallows are completely soft, turn off the stove and pour in your rice crispy cereal.
- Mix well until the batter is fully incorporated. Flatten the mixture into a 9 x 13 baking dish lined with parchment paper.
- Refrigerate for about 45-60 minutes, until set.
- Melt your chocolate chips with the coconut oil in 30 second increments in the microwave, for about 90 seconds.
- Pour the melted chocolate over the rice crispy treats. Drizzle about 2 tbsp worth of peanut butter over the chocolate, and swirl it around using a toothpick.
- Let the chocolate set in the fridge for an additional 10 minutes, then cut the bars into 12 squares.
- Sprinkle with sea salt. Keep stored in an airtight container for up to 3 days, or refrigerate for up to 2 weeks.
Currently making these for the third time this week 😂😂😍 they’re the best!!
I made these last night and they were amazing!! I didn’t have enough brown rice crisps but I had brown rice cacoa crisps. I messaged Gal asking if the substitution would work and she answered within minutes! Thank you so much 🙂 these are definitely a new fav! 🤗
Thank you, Leah! I’m so glad they worked out 🙂
I made these for my boyfriend and he loved them! They were so easy to whip up! I make at least two (usually more) of your recipes weekly, thank you so much for all that you do!
Thank you Nicole! That makes me so happy 🙂