Introduction

Peanut Butter Rice Krispie Treats with Chocolate Swirl combine the classic crunch of Rice Krispies with rich peanut butter and a luscious chocolate topping. These no-bake bars are perfect for a quick homemade treat that’s both comforting and indulgent.

The image shows a stack of five square peanut butter rice krispie treats on a white plate. Each treat has two visible layers: the bottom layer is light beige with a crispy, airy texture showing the rice cereal, while the top layer is a smooth swirl of peanut butter tan and dark brown chocolate. The top surface has a glossy finish with swirled patterns of both colors flowing across. The plate is placed on a white marbled surface. In the background, there is a blurred piece of the treat, adding depth to the photo. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups Rice Krispies cereal
1 cup creamy peanut butter (divided)
1/2 cup unsalted butter (1 stick)
1 (10 oz) bag mini marshmallows (about 5 1/2 cups)
1 1/2 cups semi-sweet chocolate chips (or milk chocolate, if preferred)

Instructions

Step 1: Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier removal. Set aside while you prepare the mixture.
Step 2: In a large saucepan over medium heat, melt the butter and 1 cup of peanut butter together, stirring frequently until smooth and fully combined.
Step 3: Add the mini marshmallows to the pan and stir until they melt completely and the mixture becomes cohesive and glossy.
Step 4: Remove the pan from heat and immediately stir in the Rice Krispies cereal. Fold quickly and thoroughly to coat all the cereal before the mixture cools and sets.
Step 5: Transfer the mixture to the prepared pan and press it down gently using a spatula or wax paper to create an even layer without compacting too firmly.
Step 6: In a microwave-safe bowl, heat the remaining 1 cup of peanut butter in 30-second intervals, stirring between each, until smooth and pourable.
Step 7: In a separate bowl, melt the chocolate chips the same way, stirring until fully melted and silky.
Step 8: Pour the melted peanut butter over the rice krispie base and spread it evenly to cover the surface.
Step 9: Drizzle the melted chocolate over the top in lines or dollops, then use a toothpick or butter knife to swirl the two together in a marbled pattern.
Step 10: Allow the bars to set at room temperature for 1 to 2 hours, or refrigerate for about 45 minutes if you need them to set more quickly.
Step 11: Once set, use a sharp knife to cut the bars into squares. For cleaner cuts, wipe the knife blade between slices.
Step 12: Serve immediately or store in an airtight container.

Tips & Variations

Use milk chocolate chips if you prefer a sweeter topping instead of semi-sweet.
For an extra crunch, sprinkle chopped peanuts on the peanut butter layer before adding the chocolate swirl.
If mini marshmallows are unavailable, regular marshmallows can be chopped and used instead.
To make the bars nut-free, substitute the peanut butter with sunflower seed butter.

Storage

Store the bars at room temperature in an airtight container for up to 3 days. For longer storage, keep them refrigerated for up to 1 week. If chilled, allow the bars to sit at room temperature for a few minutes before serving to soften.

How to Serve

The image shows a stack of six peanut butter rice Krispie treats on a white plate. Each treat is square with a light tan base made of puffed rice cereal held together in a soft texture. The top layer has swirled peanut butter and chocolate, creating wavy lines in tan and dark brown colors. The treats are stacked unevenly, with two blocks in the front and four behind them. The background has a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works as well and adds a bit of extra texture to the treats.

How can I make the marshmallow mixture less sticky?

Be sure to work quickly when mixing in the cereal and press the mixture gently rather than compacting it; using a spatula or wax paper helps prevent sticking.