Creamy peanut butter, gooey marshmallow, and a crisp cereal crunch — all finished with a glossy chocolate swirl. These Peanut Butter Rice Krispie Treats with Chocolate Swirl are a quick, nostalgic no-bake dessert that feels homemade but comes together in under 20 minutes. They’re perfect for after-school snacks, potlucks, and last-minute dessert needs when you want something everyone will love.
Why you’ll love this dish
This recipe hits a lot of sweet-spot reasons to make it: it’s fast, uses pantry staples, and balances salty peanut butter with sweet marshmallow and chocolate. There’s no oven required, which makes it ideal for hot days, kids’ kitchen helpers, or when you want a crowd-pleaser without fuss. The chocolate swirl turns ordinary Rice Krispie treats into something that looks special even when you’re short on time.
“Made these for a school bake sale and they disappeared first — simple, kid-approved, and grown-ups asked for the recipe.” — neighborhood tester
If you enjoy peanut-forward desserts, you might also like this savory-sweet spin on peanut flavor in a different recipe: peanut butter chili.
How this recipe comes together
Start by melting butter and marshmallows together until you have a smooth, glossy binder. Off the heat you fold in the peanut butter so it heats gently and blends without splitting. Add the Rice Krispies, toss quickly to coat, then press the mixture into a prepared pan for even thickness. Finish with a quick melted-chocolate drizzle for contrast. The whole process is low-tech and fast — just watch the marshmallows so they don’t scorch and press the bars firmly for tidy squares.
What you’ll need
- 3 cups Rice Krispies cereal
- 1 cup smooth peanut butter (see notes below)
- 1 cup marshmallows (about one standard 7–8 oz bag’s worth — mini or regular)
- 1/4 cup butter (unsalted is fine)
- 1/2 cup chocolate chips (semi-sweet or milk, depending on sweetness preference)
Ingredient notes and substitutions:
- Smooth peanut butter blends easiest; use natural peanut butter but stir well first — it can be thinner and change texture slightly.
- For a dairy-free/vegan version, swap butter for coconut oil or a vegan butter and use vegan marshmallows.
- Want extra crunch? Substitute half a cup of the cereal with chopped toasted peanuts or crushed pretzels.
Step-by-step instructions
- Grease a 9×13 inch pan with a little butter or line it with parchment for easy removal.
- In a large saucepan over low heat, melt 1/4 cup butter and 1 cup marshmallows together. Stir constantly and scrape the bottom so the marshmallows soften evenly. Heat until smooth and glossy—avoid boiling.
- Remove the pan from the heat. Add 1 cup peanut butter and stir until fully incorporated and smooth. Doing this off the heat prevents the peanut oil from separating.
- Add 3 cups Rice Krispies cereal to the bowl or pan. Fold quickly but gently until the cereal is evenly coated with the marshmallow mixture. Work fast before the mixture sets.
- Transfer the mixture to the prepared 9×13 pan. Press evenly into the pan using a spatula or a piece of parchment/waxed paper to avoid sticking. Aim for uniform thickness so bars cut neatly.
- In a microwave-safe bowl, heat 1/2 cup chocolate chips in 20–30 second bursts, stirring in between, until melted and smooth. Alternatively, melt over a double boiler. Drizzle the melted chocolate over the pressed mixture with a spoon or a piping bag.
- Let cool at room temperature until set (about 30–60 minutes). Cut into squares and serve.
Quick microwave tips: melt chocolate in short bursts (10–20 seconds for small amounts) and stir thoroughly to avoid scorching.
Best ways to enjoy it
Serve bars at room temperature with a cold glass of milk or a hot cup of coffee. For parties, cut into small bite-size squares and arrange on a platter with a sprinkle of flaky sea salt on top of the chocolate for an elevated presentation. You can also:
- Press the mixture into a smaller pan for thicker bars.
- Use cookie cutters to make fun shapes for kids’ lunches or party platters.
- Crumble over vanilla ice cream as a crunchy topping.
If you like swirled, buttery dessert bars, try pairing your sweet moment with a similar treat like this butterscotch randy recipe for a mix-and-match dessert table.
Storage and reheating tips
- Room temperature: Store in an airtight container at room temperature for up to 3 days. This keeps the texture pliable and chewy.
- Refrigerator: You can refrigerate for up to 7 days, but treats may firm up; bring to room temp before serving for best chew.
- Freezing: Individually wrap bars in plastic wrap and freeze in a sealed bag for up to 3 months. Thaw at room temperature for 30–60 minutes.
- Re-soften: If chilled too long and too firm, microwave a single bar for 6–8 seconds to soften slightly, but avoid overheating.
Food-safety note: because these bars contain no perishable fillings, room-temperature storage is fine short-term. If you use perishable add-ins (cream cheese, fresh fruit), refrigerate immediately.
Pro chef tips
- Use smooth peanut butter for the creamiest, most cohesive bars. Crunchy is delicious but makes the bars crumblier.
- Melt marshmallows slowly over low heat; marshmallows scorch quickly at high heat, which changes flavor.
- Press the mixture firmly and evenly into the pan — uneven pressing leads to crumbly edges. Use a sheet of parchment between the spatula and the mixture for smooth pressing.
- If the mixture becomes too sticky to work with, let it sit 1–2 minutes to cool slightly — it will be easier to handle.
- For a neater chocolate finish, place melted chocolate in a small zip-top bag, snip one corner, and pipe thin lines across the surface.
Creative twists
- Peanut-free / allergy-friendly: swap peanut butter for sunflower seed butter or almond butter (note: flavor and oil content differ).
- Mix-ins: fold in 1/2 cup chopped peanuts, mini chocolate chips, or 1/2 cup dried fruit for texture contrast.
- Chocolate types: use dark chocolate for less sweetness, or white chocolate tinted with a little food coloring for fun party colors.
- Extra salt: finish with a sprinkle of flaky sea salt on the chocolate swirl for a salty-sweet pop.
- Cereal swap: try Cocoa Krispies or a crisp oat cereal for a different flavor.
- Vegan version: use vegan marshmallows and dairy-free butter/coconut oil.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Cooling until set is another 30–60 minutes, so plan on roughly an hour for ready-to-serve bars.
Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter is oilier and can make the mixture slightly looser. Stir it well before measuring and if the mixture seems too soft, chill it briefly before pressing.
Q: What’s the best way to melt the chocolate without burning it?
A: Use short microwave bursts (15–20 seconds), stirring between each burst, or melt over a double boiler (simmer water beneath, chocolate in a bowl above). Avoid direct high heat.
Q: Can I make these ahead for a party?
A: Absolutely. Make them a day ahead and store airtight at room temperature. If you need longer storage, freeze individually wrapped bars and thaw the morning of the event.
Q: Any tips for cutting clean squares?
A: Let the bars cool completely. For the cleanest edges, chill 10–15 minutes to firm, then use a sharp knife warmed under hot water and wiped dry between cuts.
Q: Are these safe for kids with peanut allergies?
A: No — this recipe contains peanut butter. For peanut-allergy-safe versions, use sunflower seed butter and ensure all other ingredients are free from cross-contamination.
If you’d like, I can generate a printable card for this recipe or scale it up for larger crowds — tell me how many servings you need.
Peanut Butter Rice Krispie Treats with Chocolate Swirl
Ingredients
Main Ingredients
- 3 cups Rice Krispies cereal
- 1 cup smooth peanut butter Use natural peanut butter but stir well first.
- 1 cup marshmallows About one standard 7–8 oz bag’s worth (mini or regular).
- 1/4 cup unsalted butter Can substitute with coconut oil for a dairy-free version.
- 1/2 cup chocolate chips Semi-sweet or milk, depending on sweetness preference.
Instructions
Preparation
- Grease a 9×13 inch pan with a little butter or line it with parchment for easy removal.
- In a large saucepan over low heat, melt the butter and marshmallows together. Stir constantly and scrape the bottom so the marshmallows soften evenly until smooth and glossy.
- Remove the pan from the heat, add the peanut butter, and stir until fully incorporated and smooth.
- Add the Rice Krispies cereal to the mixture, folding quickly and gently until the cereal is evenly coated.
Assembly
- Transfer the mixture to the prepared pan and press evenly into the pan using a spatula or a piece of parchment/waxed paper.
- In a microwave-safe bowl, heat the chocolate chips in 20–30 second bursts, stirring in between, until melted and smooth. Drizzle the melted chocolate over the pressed mixture.
- Let cool at room temperature until set, about 30–60 minutes. Cut into squares and serve.