My mom used to treat my sisters and me to these addictive, Reeses Rice Krispie Treats when we were kids. With only three out of five fans of the peanut butter chocolate combo in my current household, I save these gems for a rare splurge.
Instead of marshmallows, these classic peanut butter Rice Krispie treats utilize a mixture of peanut butter, sugars, and corn syrup. I know corn syrup is not de rigueur, but for an occasional indulgence, I say go for it!
Reeses Rice Krispie Treats
I’ve had one bite of a peanut butter sandwich in my life. I was in Kindergarten and taking a courtesy nibble at my friend, Scott Wiggins’ house. Never again. Though at least one of my sisters would eat peanut butter straight from the jar, I think all of them ate their share of peanut butter toast for breakfast back in the day.
But I was always a fan of peanut butter desserts, like these Reeses topped peanut butter krispie treats. In fact, my usual willpower blows the dust when these are around! It’s a classic, retro treat that I know many of you have made and eaten. But in case they’re new to you, I wanted to share this no-bake treat with you all.
If you love this peanut butter chocolate combo, this terrific Chocolate Peanut Butter Sheet Cake is another winner as is this Chocolate Peanut Butter Pie. Both these Reese’s Peanut Butter Pudding Cookies and Loaded Reese’s Peanut Butter Cup Bark caught my eye as well. My Tagalong Cookie Bars and Peanut Butter Cheesecake Bars are family favorites, too.
Tips for Making Rice Krispie Treats
Though Rice Krispie treats, in general, are a simple dessert, there are a few tips to make the process go smoothly.
- Whether making the classic marshmallow or this peanut butter version, you’ll want to prep the pan properly. I like using non-stick foil as it can be used as a sling to remove the bars as a whole from the pan to cut.
- Another option is to use a non-stick 9 x 9-inch springform pan. The coating prevents the sticky peanut butter layer from attaching to the sides.
- Gently mix in the cereal to avoid breaking up the pieces into crumbs. Also, carefully press the mixture into your prepared pan. Again, you want to avoid compressing this peanut butter layer.
- PRO-Tip: Feel free to grease your hands with little butter, oil or cooking spray if you find them sticking while pressing the mixture into the pan.
- Add any garnishes after the chocolate topping has cooled so the candies don’t melt, but is still soft enough to adhere to the candies. Notice I didn’t heed my own advice! You can also freeze the candies for about 15 minutes, especially if your kitchen is warm or you’re making these in the heat of summer.
- Special K cereal can be used instead of Rice Krispies if that’s your preference. Growing up, Rice Krispie treats were made with marshmallows and Special K treats were made with peanut butter. I love both of these types of cereal bars!
More Chocolate Peanut Butter Treats You’ll Love
The chocolate peanut butter combo is classic and irresistible! These Chocolate Peanut Butter Caramel Bars have gooey caramel added to the mix and if you’re looking for an easy fix for your craving, this Tiger Bark fits the bill. Peanut Butter Chocolate Chip Snowball Cookies will practically melt in your mouth and these Chocolate Peanut Butter Cookies are tempting, too!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features foods for a Summer Barbecue. Our host this month is Barb from Creative Culinary.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!
A Summer Barbecue!
Cocktails & Other Beverages
- Sparkling Blackberry Peach Sangria – The Redhead Baker
- Grilled Crostini Four Ways from Karen’s Kitchen Stories
- BBQ Green Chile Bacon Burger – The Heritage Cook
- Grilled Skewers of Halloumi, Peppers, Tomatoes and Onions over Zoodles – The Wimpy Vegetarian
- Quinoa Tabbouleh with Grilled Vegetables – From a Chef’s Kitchen
- Reeses Rice Krispie Treats – That Skinny Chick Can Bake
- Key Lime Pie with Whipped Cream and Lime Zest – Creative Culinary
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup creamy peanut butter
- 5 cups Rice Krispies or puffed rice cereal
- 3 cups semisweet chocolate chips
- 2 tablespoons creamy peanut butter
- 1 tablespoon oil, neutral flavored like Canola
- Small peanut butter cups, to garnish, optional
Line a 9 x 9-inch baking pan with nonstick foil or use a 9 x 9-inch non-stick springform pan. Set aside.
Place the corn syrup and sugars in a large saucepan over medium-low heat and stir to combine. Bring to a boil, stirring constantly. Once boiling, remove from the heat and immediately stir in peanut butter.
Mix until well combined. Quickly stir in Rice Krispies. Spread into the prepared baking pan. I lightly grease my palm and press the mixture into a flat layer.
In a small saucepan over low heat, combine chocolate chips, peanut butter and oil. Cook, stirring frequently until completely melted and smooth. Spread over the bars.
If you're topping the bars with peanut butter cups, allow the chocolate to cool slightly (but not all the way) before adding the peanut butter cups.
Briefly freeze your peanut butter cups before topping or wait until your chocolate topping cools enough to still be soft, but not hot. Otherwise your peanut butter cups will melt like mine did!