I reinvented Rice Krispie Cups into Peanut Butter Chocolate Rice Krispie Treat Cups with a creamy peanut butter core, a crisp chocolate cap, and a little unexpected trick that keeps them perfectly shaped.

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I made these Peanut Butter Chocolate Rice Krispie Treat Cups after a late night craving and they turned into an organized chaos I kinda love. I used Rice Krispies cereal and creamy peanut butter so they stay crunchy and a little sticky.

I half expected they’d be a disaster but they came out like tiny experiments that actually worked. They feel like grown up Rice Krispie Cups, not the school bake sale kind, and more like Rice Crispy Peanut Butter Cups that broke all the rules.

They are messy, easy and weirdly addictive, youll hide a batch and then forget where you put them.

Ingredients

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Rice Krispies: light crisp carbs, mostly simple carbs, gives chewy crunch and bulk to cups.
Marshmallows: loads of sugar, melt to bind ingredients, makes treats very sweet and gooey.
Peanut butter: adds protein and healthy fats, creamy richness, little saltiness balances sweetness.
Butter: small amount for richness, adds mouthfeel and helps marshmallows melt smoothly.
Chocolate chips: bittersweet cocoa flavor, extra sugar and fat, makes topping more decadent.
Chopped peanuts: optional crunch and extra protein, makes texture interesting and more nutty flavor.
Vanilla: small touch of flavor complexity, brings warmth, makes mix taste richer.

Ingredient Quantities

6 cups Rice Krispies cereal

3 tablespoons unsalted butter

10 ounces marshmallows about 1 package mini or regular

1/2 cup creamy peanut butter creamy works best but crunchy is ok

1 teaspoon vanilla extract optional

pinch of salt

1 cup semisweet chocolate chips

1 tablespoon coconut oil or vegetable oil for smoother chocolate

1/4 cup chopped roasted peanuts optional for sprinkle

12 paper muffin liners or more depending on size

How to Make this

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1. Preheat nothing, just line a 12-cup muffin tin with paper liners and lightly spray or brush each liner with butter so treats wont stick.

2. Measure 6 cups Rice Krispies and set aside so you can work fast.

3. In a large heavy pot over low heat melt 3 tablespoons unsalted butter, then add 10 ounces marshmallows and stir constantly until they’re melted and smooth. If you prefer microwave, heat in a large microwave-safe bowl in 20 to 30 second bursts, stirring between bursts until smooth.

4. Off the heat stir in 1/2 cup creamy peanut butter (if it’s stiff warm it 10 seconds in the microwave), then add 1 teaspoon vanilla extract (optional) and a pinch of salt, mixing until silky and combined.

5. Quickly fold in the 6 cups Rice Krispies cereal until every flake is coated. Dont overmix or the cereal will get mushy.

6. With buttered hands, a lightly oiled spatula, or the back of a measuring cup press about 2 to 3 tablespoons of the mixture into each paper liner, packing firmly and creating a little indentation in the center so you can fill with chocolate later. Work fast while the marshmallow is warm.

7. Let the cups sit 10 to 15 minutes to firm up a bit while you melt the chocolate. For the topping melt 1 cup semisweet chocolate chips with 1 tablespoon coconut oil (or vegetable oil) in 20 to 30 second microwave bursts, stirring until glossy and smooth. Or melt gently over a double boiler.

8. Spoon or drizzle the melted chocolate into the center of each cup, spreading slightly but leaving a peanut butter rim if you like contrast. Sprinkle 1/4 cup chopped roasted peanuts on top while the chocolate is still soft, if using.

9. Let the cups set at room temp until chocolate firms, about 20 to 30 minutes, or speed it up in the fridge for 10 to 15 minutes. Store in an airtight container at room temp for 2 to 3 days or refrigerated for up to a week.

Equipment Needed

1. 12-cup muffin tin, plus 12 paper liners
2. Large heavy-bottomed pot or large microwave-safe bowl for melting marshmallows
3. Measuring cups and measuring spoons (you’ll need a 1/2 cup and tbsp/tsp sizes)
4. Rubber spatula and a wooden spoon for stirring and folding
5. Small microwave-safe bowl or heatproof bowl and a saucepan for a double boiler to melt chocolate
6. Small spoon or offset spatula (or a piping bag) to drizzle and spread the chocolate
7. Pastry brush or nonstick spray to grease liners, plus a lightly oiled measuring cup or your hands to press the mixture into cups
8. Airtight container for storing the finished treats

FAQ

Q: How many peanut butter chocolate Rice Krispie treat cups will this make? A: About 12 standard muffin-size cups, maybe 13 or 14 if you fill them a bit smaller. If you use mini liners youll get many more. Volume depends on how packed you press the mixture.

Q: Can I use crunchy peanut butter or a nut free substitute? A: Yes crunchy works fine but the texture will be chunkier. For nut allergies use sunflower seed butter or soy nut butter; flavor will be different but it still holds together.

Q: How should I store them and how long will they stay fresh? A: Keep them in an airtight container at room temp for 2 days for best crispness, theyll soften after that but still taste fine up to 4 or 5 days. You can freeze individually wrapped cups up to 2 to 3 months, thaw on the counter.

Q: Whats the best way to melt the marshmallows without burning them? A: Low and slow. Melt butter and marshmallows in a saucepan over low heat, stirring constantly until smooth. Or microwave in 20 to 30 second bursts stirring between each until melted. Add the peanut butter off the heat so it mixes in easily.

Q: How do I get the chocolate topping smooth and glossy? A: Stir a tablespoon of coconut or vegetable oil into the melted chocolate for a silkier shine. Melt gently in short microwave bursts or a double boiler, dont overheat, then spoon over each cup and chill to set.

Q: Are Rice Krispies here gluten free and can I swap cereals? A: Original Rice Krispies contain malt flavoring from barley so theyre not gluten free. Use a certified gluten free puffed rice cereal instead if you need GF. You can also try other puffed cereals but texture and flavor will change.

PEANUT BUTTER CHOCOLATE RICE KRISPIE TREAT CUPS Recipe Substitutions and Variations

Rice Krispies: try puffed rice cereal for a nearly identical texture, Rice or Corn Chex if you want more crunch or a gluten free option, or crushed graham crackers for a sweeter, cookie-like cup.
Unsalted butter: swap with equal parts coconut oil (gives a little coconut flavor), neutral vegetable oil or light olive oil for dairy free, or vegan margarine if you need a non dairy option.
Creamy peanut butter: use almond butter for a milder nut taste, sunflower seed butter if there’s a nut allergy, or cookie butter/Biscoff for a sweet, dessert-y twist.
Semisweet chocolate chips: use dark chocolate chunks or chopped chocolate bars for richer flavor, milk chocolate for a sweeter top, or white chocolate chips; melt with a teaspoon of oil if you want a smoother pour.

Pro Tips

1) Work fast but dont panic. Have the cereal measured and liners ready before you melt anything. Keep your hands lightly buttered or use an oiled spatula to press the mixture, and if the marshmallow mix firms up while you work, warm it in the microwave 8 to 12 seconds to make it pliable again.

2) Melt chocolate carefully for a glossy top. Use short microwave bursts and stir between each one, and add the tablespoon of coconut or vegetable oil while stirring to smooth it out. If the chocolate starts to seize or looks grainy, add a tiny bit more oil, stir, and it usually comes back.

3) Use creamy peanut butter for the best texture, but if your jar is stiff give it a quick 10 second zap in the microwave. Fold the cereal in gently and stop as soon as every flake is coated so the treats stay crisp instead of going mushy.

4) Pack the cups firmly but not overly tight. Press enough so the cup holds its shape, leave a little indent for the chocolate, and grease the back of your measuring cup or spatula first so the mixture releases cleanly.

5) Store and make ahead like this: let them fully firm at room temp to avoid fridge condensation, then refrigerate for up to a week or freeze for up to a month separated with parchment sheets. Bring refrigerated or frozen cups back to room temp a bit before serving so the chocolate and peanut flavor come through.

PEANUT BUTTER CHOCOLATE RICE KRISPIE TREAT CUPS Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. 12-cup muffin tin, plus 12 paper liners
2. Large heavy-bottomed pot or large microwave-safe bowl for melting marshmallows
3. Measuring cups and measuring spoons (you’ll need a 1/2 cup and tbsp/tsp sizes)
4. Rubber spatula and a wooden spoon for stirring and folding
5. Small microwave-safe bowl or heatproof bowl and a saucepan for a double boiler to melt chocolate
6. Small spoon or offset spatula (or a piping bag) to drizzle and spread the chocolate
7. Pastry brush or nonstick spray to grease liners, plus a lightly oiled measuring cup or your hands to press the mixture into cups
8. Airtight container for storing the finished treats

Ingredients

6 cups Rice Krispies cereal
3 tablespoons unsalted butter
10 ounces marshmallows about 1 package mini or regular
1/2 cup creamy peanut butter creamy works best but crunchy is ok
1 teaspoon vanilla extract optional
pinch of salt
1 cup semisweet chocolate chips
1 tablespoon coconut oil or vegetable oil for smoother chocolate
1/4 cup chopped roasted peanuts optional for sprinkle
12 paper muffin liners or more depending on size

Directions

Preheat nothing, just line a 12-cup muffin tin with paper liners and lightly spray or brush each liner with butter so treats wont stick.
Measure 6 cups Rice Krispies and set aside so you can work fast.
In a large heavy pot over low heat melt 3 tablespoons unsalted butter, then add 10 ounces marshmallows and stir constantly until they're melted and smooth. If you prefer microwave, heat in a large microwave-safe bowl in 20 to 30 second bursts, stirring between bursts until smooth.
Off the heat stir in 1/2 cup creamy peanut butter (if it's stiff warm it 10 seconds in the microwave), then add 1 teaspoon vanilla extract (optional) and a pinch of salt, mixing until silky and combined.
Quickly fold in the 6 cups Rice Krispies cereal until every flake is coated. Dont overmix or the cereal will get mushy.
With buttered hands, a lightly oiled spatula, or the back of a measuring cup press about 2 to 3 tablespoons of the mixture into each paper liner, packing firmly and creating a little indentation in the center so you can fill with chocolate later. Work fast while the marshmallow is warm.
Let the cups sit 10 to 15 minutes to firm up a bit while you melt the chocolate. For the topping melt 1 cup semisweet chocolate chips with 1 tablespoon coconut oil (or vegetable oil) in 20 to 30 second microwave bursts, stirring until glossy and smooth. Or melt gently over a double boiler.
Spoon or drizzle the melted chocolate into the center of each cup, spreading slightly but leaving a peanut butter rim if you like contrast. Sprinkle 1/4 cup chopped roasted peanuts on top while the chocolate is still soft, if using.
Let the cups set at room temp until chocolate firms, about 20 to 30 minutes, or speed it up in the fridge for 10 to 15 minutes. Store in an airtight container at room temp for 2 to 3 days or refrigerated for up to a week.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.