DIVINELY RICH RICE KRISPIE TREATS

Peanut Butter Chocolate Chip Krispie treats are an incredibly delicious twist on a classic treat! You can be sure they won’t last long!

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Peanut Butter Marshmallow Chocolate Chip Krispie Treats are divinely rich and delicious! I like to think that years of improvising in the kitchen have given me the ability to think outside the cereal box when it comes to whipping up Rice Krispie treats. I mean, everyone knows the basic recipe, but what do you do when you want something more...without necessarily taking up more time? You get creative, that’s what!

That’s exactly what I did with these little devils. We have a peanut butter Rice Krispie treat recipe that’s a family favorite. My only problem with it? It has no marshmallows. Seriously, what’s a rice krispie treat without marshmallows?! Incomplete, that’s what. I decided to tweak it a bit here, add a little there and the result are these absolutely divine little treats! They’re sweet and chewy with all your favorites- chocolate, marshmallow and peanut butter. Just a fair warning though- they tend to not last long.

Peanut Butter Marshmallow Chocolate Chip Krispie Treats

• 6 cups Rice Krispie cereal
• 1 cup corn syrup
• 1 cup white sugar
• 1 cup creamy peanut butter
• 1 1/2 – 2 cups marshmallows {I used 2 cups, but you can use less if you’d like!}
• 1/2 cup mini chocolate chips

Directions:

1. Measure out the 6 cups of Rice Krispies and put in a large bowl for later on.
2. Combine the sugar and corn syrup in a small saucepan. Bring to a boil over medium heat. Once it begins boiling, remove from heat immediately and add in peanut butter. Stir to combine.
3. Pour mixture over Rice Krispies. Using a rubber scraper, stir until cereal is well coated.
4. The mixture should be soft and easily stirred. Don’t worry about working quickly- at this point you’re trying to cool the concoction down a bit. I stirred mine/ let it sit for about 3-4 minutes.
5. Add the marshmallows and stir a few times. Just before you’re ready to transfer the mixture to the pan, stir in half the mini chocolate chips. Now’s when you need to work quickly because these little guys melt fast!
6. Once you’ve got it mixed, pour it all into a 9×13 pan that’s been sprayed with cooking spray. Sprinkle the remaining mini chocolate chips on top. Using either the back of a rubber scraper or a plastic baggie over your hand, gently press the mixture into the pan, working quickly so that they chocolate stays on the treats rather than melting on your hand. Allow treats to cool. Cut into 2″ squares.

At this point I highly recommend hiding 1/3 of the treats in a safe place so that you can enjoy them over the next few days. don’t tell anyone- I have a little spot in my pantry! Once the rest of your family sees these, they’ll be GONE, mark my words!

I had to stop my husband from pouring milk over them and declaring them breakfast. No dear, unless you want to develop diabetes within the next day or so, I suggest eating just one after dinner.

If you enjoy Peanut Butter Chocolate Chip Krispie Treats us much as me then you have to try these other amazing Krispie Treat recipes:

• S’mores Krispie Treats
• Donut Krispie Treats
• Spring Krispie Treats
• Salted Caramel Rice Krispie Squares
• Churro Krispie Treats

DIVINELY RICH RICE KRISPIE TREATS

Peanut Butter Chocolate Chip Krispie treats are an incredibly delicious twist on a classic treat! You can be sure they won't last long!

Print Pin Rate

Prep Time: 15 minutes

Total Time: 15 minutes

Author: Jessica & Nellie

Ingredients

• 6 cups Rice Krispie cereal
• 1 cup corn syrup
• 1 cup white sugar
• 1 cup creamy peanut butter
• 1 1/2 – 2 cups marshmallows {I used 2 cups but you can use less if you’d like!}
• 1/2 cup mini chocolate chips

Instructions

• Measure out the 6 cups of Rice Krispies and put in a large bowl for later on.
• Combine the sugar and corn syrup in a small saucepan. Bring to a boil over medium heat.
• Once it begins boiling, remove from heat immediately and add in peanut butter. Stir to combine.
• Pour mixture over Rice Krispies. Using a rubber scraper, stir until cereal is well coated.
• The mixture should be soft and easily stirred. Don’t worry about working quickly- at this point you’re trying to cool the concoction down a bit. I stirred mine/ let it sit for about 3-4 minutes.
• Add the marshmallows and stir a few times. Just before you’re ready to transfer the mixture to the pan, stir in half the mini chocolate chips. Now’s when you need to work quickly because these little guys melt fast!
• Once you’ve got it mixed, pour it all into a 9×13 pan that’s been sprayed with cooking spray. Sprinkle the remaining mini chocolate chips on top.
• Using either the back of a rubber scraper or a plastic baggie over your hand, gently press the mixture into the pan, working quickly so that they chocolate stays on the treats rather than melting on your hand.
• Allow treats to cool. Cut into 2? squares.

Video

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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