Best 16 Peanut Butter Rice Krispies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Peanut butter rice krispie treats are a popular and versatile snack that can be enjoyed by people of all ages. Made with just a few simple ingredients, these treats are easy to make and can be customized to suit your own taste preferences. Whether you prefer them classic or loaded with mix-ins, peanut butter rice krispie treats are sure to satisfy your sweet tooth. In this article, we’ll explore some of the best recipes for peanut butter rice krispie treats, so you can find the perfect one to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS



RICE KRISPIES® Chocolate Peanut Butter Balls image

These crispy morsels of chocolate-covered peanut butter are a crowd pleaser, no matter the occasion.

Provided by Rice Krispies

Categories     Trusted Brands: Recipes and Tips     KELLOGG'S¨ RICE KRISPIES¨ Treats and MOR

Time 1h20m

Yield 27

Number Of Ingredients 7

1 cup crunchy peanut butter
¼ cup margarine or butter, softened
1 cup powdered sugar
2 cups Kellogg's® Rice Krispies® cereal
1 ½ cups semi-sweet chocolate morsels
2 tablespoons vegetable shortening
54 each mini-muffin paper cups

Steps:

  • In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
  • Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 14.3 g, Fat 10.2 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 85.9 mg, Sugar 10.6 g

PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES



Peanut Butter-Marshmallow Rice Krispies Squares image

This can be made on top of the stove or in the microwave using a large heat-proof bowl --- this recipe is pretty much fool-proof so don't worry about exact measurements, the frosting drizzle is only optional, I most always double the recipe and spread into a 13 x 9-inch pan, throw in some salted chopped peanuts also! :)

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 10m

Yield 15-20 serving(s)

Number Of Ingredients 6

1/3 cup butter (a little more butter is okay)
5 cups mini marshmallows
1 teaspoon vanilla
2/3 cup peanut butter (more won't hurt!)
5 cups Rice Krispies
3 -4 tablespoons canned frosting (vanilla or chocolate) (optional)

Steps:

  • In a large saucepan melt the butter over medium heat.
  • Add in marshmallows and vanilla; stir until melted.
  • Mix in the peanut butter until combined.
  • Remove from heat and mix in the rice cereal.
  • Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
  • Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.

PEANUT BUTTER RICE KRISPIES BARS



Peanut Butter Rice Krispies Bars image

My friend Val gave me this recipe. She got my kids hooked on them, so she had to! Sometimes I make them without the chocolate topping and they're still delicious.

Provided by Petunia

Categories     Bar Cookie

Time 20m

Yield 24 squares

Number Of Ingredients 6

1 cup sugar
1 cup Karo syrup (light)
1 cup peanut butter
6 cups Rice Krispies
16 ounces chocolate chips
16 ounces butterscotch chips

Steps:

  • Butter a 9x13-inch pan.
  • In a large saucepan, mix the sugar& Karo syrup.
  • Cook over medium heat until mixture starts to boil.
  • Remove pan from heat and stir in peanut butter.
  • Add the Rice Krispies and mix until covered.
  • Put into the buttered pan and lightly press.
  • In a microwave-safe bowl, cook both kinds of chips until melted.
  • Pour on top of Krispies squares and spread to cover.
  • Cool before cutting into squares.

RICE KRISPIES® PEANUT BUTTER BARS



RICE KRISPIES® Peanut Butter Bars image

Your kids will love drizzling chocolate over these bars to make a swirly, whirly, squiggly pattern.

Provided by Rice Krispies

Categories     Trusted Brands: Recipes and Tips     KELLOGG'S¨ RICE KRISPIES¨ Treats and MOR

Yield 24

Number Of Ingredients 6

1 cup reduced fat peanut butter
3 tablespoons butter or margarine, softened
1 cup powdered sugar
3 tablespoons fat-free milk
3 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies™ cereal
¼ cup semi-sweet chocolate morsels, melted

Steps:

  • In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S RICE KRISPIES cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
  • Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 13 g, Cholesterol 3.9 mg, Fat 5.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 106.2 mg, Sugar 7.8 g

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)



No-Bake Rice Krispies Peanut Butter Granola Bars (Lower-Fat) image

This is a delicious lower fat bar if using reduced-fat peanut butter, these are perfect for kid's lunch boxes, feel free to add in some chopped nuts or sunflower seeds or coconut in place of the raisins,

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 22m

Yield 16 bars

Number Of Ingredients 8

1 1/2 cups Rice Krispies (for a firmer bar increase up to 2 cups)
1 1/2 cups quick-cooking oats
1/2 cup brown sugar, packed
1/2 cup light corn syrup or 1/2 cup honey
1/2 cup reduced-fat peanut butter (or can use regular peanut butter)
1 teaspoon vanilla
1/2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
1/3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)

Steps:

  • lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
  • In a large bowl combine Rice Krispies cereal, oats and raisins.
  • In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
  • Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
  • Pour over the dry ingredients in the bowl; mix to combine.
  • Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
  • Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
  • While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
  • Chill until firm.

PEANUT BUTTER RICE KRISPIES® BROWNIES



Peanut Butter Rice Krispies® Brownies image

A soft fudge brownie layered with peanut butter and topped with a Rice Krispies® treat. Serve cooled or at room temperature. Great for parties!

Provided by Ryan Hamerly

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h20m

Yield 16

Number Of Ingredients 15

1 (18 ounce) package fudge brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
⅓ cup flour
¼ teaspoon baking powder
⅛ teaspoon salt
½ cup crunchy peanut butter
⅜ cup brown sugar
2 tablespoons butter, softened
1 egg
½ teaspoon vanilla extract
¼ cup butter
4 cups miniature marshmallows
3 ½ cups crispy rice cereal (such as Rice Krispies®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat brownie mix, vegetable oil, water, and 2 eggs in a bowl until batter is smooth.
  • Whisk flour, baking powder, and salt together in a small bowl.
  • Beat peanut butter, brown sugar, and 2 tablespoons butter together in another bowl with an electric mixer until light and creamy. Beat 1 egg and vanilla into peanut butter mixture until fluffy. Stir flour mixture into peanut butter mixture until just blended.
  • Pour brownie batter in the prepared baking dish. Drop peanut butter mixture by small spoonfuls over the brownie batter.
  • Bake brownies in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 30 minutes; cool.
  • Melt 1/4 cup butter in a large saucepan over medium heat; add marshmallows and stir until marshmallows are melted. Cook mixture until butter and marshmallow flavors are combined, about 2 minutes; remove from heat.
  • Spread 1/3 the marshmallow mixture over the cooled brownies. Stir crispy rice cereal into remaining 2/3 the marshmallow mixture; press in an even layer on top of the brownies. Refrigerate until set, about 15 minutes; cut into squares.

Nutrition Facts : Calories 384 calories, Carbohydrate 49.1 g, Cholesterol 47.2 mg, Fat 19.8 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 5.5 g, Sodium 290.8 mg, Sugar 29.4 g

PEANUT BUTTER RICE KRISPIES BARS (NO-BAKE)



Peanut Butter Rice Krispies Bars (No-Bake) image

Make and share this Peanut Butter Rice Krispies Bars (No-Bake) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 10m

Yield 24 bars

Number Of Ingredients 7

3/4 cup sugar
1/4 cup light brown sugar
1 cup light corn syrup
1 cup creamy peanut butter
2 teaspoons vanilla
6 cups Rice Krispies (for a softer chewier bar reduce to 5-1/2 cups)
1 cup finely chopped salted peanuts

Steps:

  • In a large microwave-safe bowl combine the white sugar, brown sugar, corn syrup and peanut putter; microwave on HIGH for 3-4 minutes or until melted, stirring once.
  • Stir in vanilla.
  • Fold in rice cereal and the chopped peanuts until well combined.
  • Spread into a lightly buttered 13 x 9-inch glass baking dish.
  • Cover and chill for 1 hour or until set.
  • Cut into squares.

PEANUT BUTTER RICE KRISPIES® TREAT EGGS



Peanut Butter Rice Krispies® Treat Eggs image

Move over creme eggs, there's a new Easter treat that is sure to become as iconic as your creamy center. A crisp peanut butter Rice Krispies® treat surrounds a surprising candy 'yolk' center, while the sweetness is offset with an eggshell made up of dark chocolate. Of course, if you'd like the treats to look more egg-like you could cover them in white chocolate. You can also use your favorite Rice Krispies® treat recipe in place of the one here.

Provided by Ashley Baron Rodriguez

Categories     Desserts     Chocolate Dessert Recipes

Time 1h50m

Yield 24

Number Of Ingredients 12

1 cup confectioners' sugar
2 tablespoons softened butter
2 tablespoons corn syrup
½ teaspoon vanilla extract
1 pinch salt
yellow food coloring
6 tablespoons butter, softened
1 (10 ounce) package marshmallows
½ cup peanut butter
6 cups crispy rice cereal (such as Rice Krispies®)
¼ teaspoon kosher salt
1 (12 ounce) bag semisweet chocolate chips

Steps:

  • Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired "yolk" color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
  • Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.
  • Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.
  • Roll "yolk" mixture into gumball-size balls, about 1/2 teaspoon "yolk" mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 "yolk" in the indentation. Wrap the cereal treat around the "yolk" and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and "yolks." Set completed "eggs" on a plate and refrigerate until firmed, at least 15 minutes.
  • Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal "egg" into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 32.2 g, Cholesterol 10.2 mg, Fat 10.8 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 149.3 mg, Sugar 21 g

PEANUT BUTTER AND BUTTERSCOTCH RICE KRISPIES SQUARES



Peanut Butter and Butterscotch Rice Krispies Squares image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Florence Miller who is my Nana's sister and always called 'Aunt Puss' by myself. I look the most like her than of any of the other Muir family members I have met.

Provided by Sarah_Jayne

Categories     Dessert

Time 35m

Yield 1 pan

Number Of Ingredients 6

1 cup white Karo
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Steps:

  • Cook syrup and sugar on low heat until it comes to a boil.
  • Remove and add peanut butter and cereal.
  • Press into a buttered 13 x 9-inch pan and let harden.
  • Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling).
  • Stir to blend.
  • Spread over the rice mixture and chill for 5 minutes before cutting to desired size.

Nutrition Facts : Calories 5627.2, Fat 232.5, SaturatedFat 97.9, Sodium 3161.4, Carbohydrate 876, Fiber 26.4, Sugar 535.7, Protein 86.2

COCOA RICE KRISPIES TREATS WITH PEANUT BUTTER TOPPING



Cocoa Rice Krispies Treats With Peanut Butter Topping image

My son had a friend over to play today so I wanted to make a special dessert for lunch. These were well-received by 3 picky kids and one grateful mom. I am definitely making them again!

Provided by Chef Doozer

Categories     Bar Cookie

Time 10m

Yield 9 serving(s)

Number Of Ingredients 4

3 cups COCOA KRISPIES® cereal
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
2 cups mini marshmallows (or 20 big ones)
1/2 cup peanut butter chips (like Reese's)

Steps:

  • Melt the butter and marshmallows in the microwave on high for about 2 minutes (stir after one minute).
  • Add Rice Krispies.
  • Stir until ingredients are combined.
  • Spread in an 8 by 8 square pan that has been greased with butter.
  • I put margarine on my hands to make the spreading part easier.
  • Melt peanut butter chips in the microwave.
  • Spread on top of bars.

PEANUT BUTTER AND CHOCOLATE CHIP RICE KRISPIES BALLS



PEANUT BUTTER AND CHOCOLATE CHIP RICE KRISPIES BALLS image

Categories     Candy     Chocolate

Yield 16 balls

Number Of Ingredients 6

2 (1.4 ounce) chocolate-covered toffee candy bars (Skor or Heath)
2 cups Rice Krispies
1/2 cup chunky peanut butter
16 regular-size marshmallows
1/2 cup mini semisweet chocolate chips
Canola oil

Steps:

  • Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside. Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave until sotened, about 30 minutes. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. The balls will keep up to one week at room temperature.

CHOCOLATE, CARAMEL PEANUT-BUTTER RICE KRISPIES TREATS RECIPE - (4.3/5)



Chocolate, Caramel Peanut-Butter Rice Krispies Treats Recipe - (4.3/5) image

Provided by á-416

Number Of Ingredients 8

3 tablespoons butter
10 ounce bag marshmallows or mini-marshmallows
1 tablespoon vanilla
7 cups Rice Krispies cereal
14 ounce bag unwrapped caramels
2 tablespoons water
1 1/2 cups peanut butter, divided use
12-ounce bag semisweet or dark chocolate

Steps:

  • Butter a 9- bX 13-inch pan and butter the pot and utensils you will be using to melt the marshmallows. Add 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring often, until melted. When completely melted and smooth, stir in the vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be sticky. Pour into buttered pan. Coat your hands with butter and press mixture into the pan firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring often as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely mixed. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator. Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for approximately 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles once it is firm. Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

BUTTERSCOTCH PEANUT BUTTER RICE KRISPIES TREATS



Butterscotch Peanut Butter Rice Krispies Treats image

A no bake treat that kids love. Great for the holidays.

Provided by Anita Hoffman

Categories     Cookies

Time 1h20m

Number Of Ingredients 3

1 pkg (12 ounce) butterscotch chips
1 c creamy peanut butter
6 c crispy rice cereal

Steps:

  • 1. Melt butterscotch chips and peanut butter. Stir until chips melt and mixture is smooth. Transfer into large bowl. Add rice cereal; mix well.
  • 2. Press into aluminum foil lined 13 X 9 inch pan. Chill in refrigerator until firm (about 1 hour)
  • 3. Cut into 1 1/2 inch squares.

EASY RICE KRISPIES PEANUT BUTTER CRUNCHIES (NO BAKE)



Easy Rice Krispies Peanut Butter Crunchies (No Bake) image

This may also be made using the same amount of semi crushed cornflakes, these are really good and take only minutes to make --- work fast as the mixture will firm up quickly but the crispies will not firm up to very hard and remain chewy.

Provided by Kittencalrecipezazz

Categories     Candy

Time 12m

Yield 30 serving(s)

Number Of Ingredients 7

4 1/2 cups Rice Krispies (or use 4-1/2 cups corn flake cereal, semi crushed after measuring the whole flakes)
1/2 cup light brown sugar
1/2 cup white sugar
1 cup corn syrup
2 teaspoons vanilla
1 1/2 cups peanut butter (smooth or crunchy)
1/3 cup chopped salted peanuts

Steps:

  • Spray a large cookie sheet or line with waxed paper.
  • Place the cereal and chopped peanuts in a large bowl; set aside.
  • In a medium heavy saucepan combine the brown, white sugar and the corn syrup; bring to a full boil over medium-high heat stirring occasionally.
  • Boil for about 2 minutes at a full boil.
  • Remove from heat mix in the vanilla then the peanut butter until well combined.
  • Pour over the cereal and mix well using a wooden spoon (the mixture will firm slightly while mixing so mix fast!).
  • Drop onto baking sheet using 2 tablespoons (using one spoon to push the mixture off of the other spoon onto the pan as the mixture is hot, make into whatever size you desire).
  • Cool until firm.
  • Delicious!

REESE'S PEANUT BUTTER CUP RICE KRISPIES TREATS RECIPE - (4.5/5)



Reese's Peanut Butter Cup Rice Krispies Treats Recipe - (4.5/5) image

Provided by TrayH

Number Of Ingredients 7

1 cup sugar
1 cup corn syrup
1 1/3 creamy peanut butter
4 1/4 cup Rice Krispies
1 pinch of salt
4 Reese's peanut butter cups, chopped (or 12 bite-sized Reese's Peanut Butter Cups)
1/2 cup chocolate chips

Steps:

  • In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the chopped candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool (or you can eat them while they are warm and gooey- try and resist them!) and enjoy! I got about 30 Rice Krispy "balls" out of this recipe- it just depends what size you make them.

PEANUT BUTTER BALLS WITH RICE KRISPIES



Peanut Butter Balls with Rice Krispies image

I actually love these more than Peanut Butter cups. This recipe has been a favorite of many for years. My Aunt usually made them in the shape of eggs at Easter time. I now make them for Easter,and for Christmas. I roll them in red and green sprinkles to be festive for Christmas. I love these so much, and it's nice to make them...

Provided by Nor Mac

Categories     Other Desserts

Time 25m

Number Of Ingredients 8

1 stick melted butter or 1/2 cup
2 c confection sugar(powdered sugar)
12 oz peanut butter( smooth)
3 c rice krispies
11/2 bag(s) semi sweet chocolate chips
1/3 block of parafan wax ( you may substitute a couple of tablespoons of shortening instead
IF YOU PREFER TO MAKE THEM INTO SQUARES. PRESS THEM INTO A 9 X 13" PAN AND SPREAD CHOCOLATE OVER THE TOP AND REFRIGERATOR UNTIL SET
DOUBLE THE PEANUT BUTTER MIXTURE FOR THICK BARS.

Steps:

  • 1. Melt butter in large pan. Mix in the peanut butter until melted. Remove from heat. Mix in confection sugar and Rice Krispies thoroughly. I use gloved hands. Refrigerate for an hour, or longer. The longer you refrigerate. The easier it is to handle. Take out and make mixture in to balls .
  • 2. Line cookie sheets with wax paper.
  • 3. Melt chocolate chips in double boiler, or stainless steel bowl in a pan of boling water, with a 1/3 block of parra fan wax. Wax is edible. Candy manufacturer's use it in raisinettes, whoppers Etc. you can subsitute 1-2 TB shortening for wax. The balls will not be as shiny.
  • 4. Remove chocolate from heat and start dipping balls in chocolate. Make sure entire ball is coated. Spoon on to wax paper sheets. You may dprinkle with colored jimmie. Roll in nuts etc. if desired. let them set on counter or refrigerate. After they set up. I store mine in a cookie tin in refrigerator. That's it!! Enjoy!!!

Tips:

  • Fresh ingredients: Always use fresh and high-quality ingredients for the best results.
  • Quality peanut butter: Choose a creamy and smooth peanut butter without any added sugars or oils.
  • Microwave in short intervals: When melting the butter and peanut butter in the microwave, do it in short intervals to prevent burning.
  • Stir frequently: When cooking the mixture on the stovetop, stir it frequently to prevent burning and ensure even cooking.
  • Don't overcook: Cook the mixture until it reaches the desired consistency, but avoid overcooking to prevent it from becoming too hard.
  • Use a large bowl: Use a large bowl when mixing the ingredients to ensure there is enough space for all the ingredients and easy mixing.
  • Add-ins: Feel free to add your favorite mix-ins, such as chocolate chips, nuts, or dried fruits, to customize the recipe to your liking.
  • Serving suggestions: Serve the peanut butter rice krispies treats immediately while they are still warm and gooey, or let them cool completely for a firmer texture. Enjoy them as a snack, dessert, or even a breakfast treat.

Conclusion:

Peanut butter rice krispies treats are a delightful and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can whip up a batch of these tasty treats that are sure to be a hit with people of all ages. So gather your ingredients, follow the recipe, and enjoy these delicious peanut butter rice krispies treats!

Related Topics