These Stuffed Peanut Butter Rice Krispie Treats are an amped-up version of the dessert I craved when I first went off to college. I was inspired by my mom’s version made with cooked Karo syrup and sugar instead of marshmallows.
I upped the ante by adding a layer of Reese’s Peanut Butter Cups. Making these Chocolate Peanut Butter Bars with peanut butter cups was a genius move, in my humble opinion!
Stuffed Peanut Butter Rice Krispie Treats
I’ve said it before, but I cannot stomach a peanut butter sandwich. My youngest sister would eat peanut butter out of the jar with a spoon. I think all my kids would, too. Ick.
But put a pan of peanut butter Rice Krispie treats in front of me and I go weak in the knees. I’m not sure it was the minute amount of protein that made me long for these when I was in college or just their sheer deliciousness, but they were constantly on my mind. My collegiate diet consisted of a lot of popcorn and pizza—I’m certain there were a few nutritional deficiencies! These peanut butter cheesecake bars are another fabulous peanut butter treat!
When you’re thinking Back to School, these cereal bars came to mind. But I had to make them even MORE enticing by adding a layer of peanut butter cups! Stuffed Peanut Butter Rice Krispie Treats take this classic to another level!!
A Few Tips for Making these Peanut Butter Rice Krispie Treats
- I first made these Stuffed Peanut Butter Rice Krispie Treats in an 8 x 8-inch pan, and they filled it to the brim. When making them this time, I went for a shorter version in a 9 x 9.
- PRO-Tip: Spray your measuring cup with Pam or your favorite non-stick cooking spray before measuring sticky ingredients like peanut butter, honey, or Karo syrup. They will slide out without sticking into your bowl!
- You must work quickly after you stir the sweetened peanut butter mixture into the Rice Krispies so it doesn’t start to harden.
- PRO-Tip: Don’t compact the layers too much, either, just gently press. It’s OK if the top is a little uneven. Just call them rustic. Grease your hands so the mixture does not stick when you’re spreading them out in the pan.
- I frosted these with a ganache made with butter, cream, and chocolate, but my mom’s original recipe (AKA Scotcharoos) called for melted chocolate chips. Feel free to use that shortcut if you’d like.
- The topping will not be as soft and glossy, though, with chocolate chips, plus the ganache is so much tastier! PRO-Tip: I like to double the chocolate layer when serving to company so the top layer is nice and smooth.
- PRO-Tip: Freezing your peanut butter cups before layering them prevents them from melting when they’re topped with more of the warm peanut butter mixture.
- My mom’s version called for Special K, a cereal that looks like Corn Flakes. I think they’re even more irresistible with Rice Krispies! I know you’ll love these No-Bake Chocolate Peanut Butter Bars!
More Rice Krispie Treats You’ll Love:
If you love caramel, these Caramel Stuffed Rice Krispie Treats will tickle your fancy. Oreo Rice Krispie Treats will provide that chocolate fix that is always welcomed by my children! My Caramel Rolo Rice Krispie Treats and Cookie Dough Rice Krispie Treats are also winners! Plus these Peanut Butter Rice Krispie Bars have a layer of peanut butter ganache nestled between the Rice Krispie layer and chocolate topping! And these Butterfinger Rice Krispie Treats from Recipe Girl look phenomenal!
“I don’t even like peanut butter desserts but these are fabulous, my blogger friend, Kate, said after taking just one bite. Are these on your blog, she queried??” Of course, my answer was “definitely!”
This recipe was first shared in August 2015. Photos and text were updated in 2020.
- 6 cups Rice Krispies cereal
- 1 cup sugar
- 1 cup light corn syrup (I use Karo brand)
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 1 10-ounce bag of snack sized Reese's Peanut Butter Cups, frozen for about a half hour
Chocolate topping (double for full coverage):
- 1/2 cup heavy cream
- 2 tablespoons butter
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons powdered sugar, sifted
- Line a 9 x 9-inch pan with non-stick foil, or foil sprayed with non-stick cooking spray
- Put cereal into a large bowl and set aside.
- In a saucepan, mix together the sugar and corn syrup. Cook until the sugar dissolves without allowing the mixture to boil. Remove from heat and mix in the peanut butter and vanilla.
- Pour peanut butter mixture over cereal and mix till combined.
- Gently pat half the cereal mixture into the pan. Top with frozen peanut butter cups.
- Place small amounts of cereal in spaces between peanut butter cups, then add the rest of the cereal mixture and press gently till top is even.
- Heat the butter and cream in microwave safe bowl, till butter melts. Add chopped chocolate and stir till melted. Stir in powdered sugar till smooth. Pour over cereal bars. May double topping if desired (if your top is uneven some Rice Krispies may peek through).
Serving Size:1 bar
Amount Per Serving: Calories: 411Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 13mgSodium: 222mgCarbohydrates: 57gFiber: 2gSugar: 44gProtein: 7g