Peanut Butter Krispie Treats with Chocolate and Flaky Salt

These Peanut Butter Krispie Treats are made with creamy peanut butter, melted marshmallows, rice cereal, and a layer of chocolate topped with flaky sea salt for an easy no-bake dessert.

I am not a baker. There are a few semi-homemade treats I can handle, like my pumpkin swirl brownies, and surprisingly, I’m pretty good at making pies. But beyond that? Baking tends to stress me out.

Making different variations of Rice Krispie Treats with puffed rice cereal and marshmallows, though, is something I can absolutely do. These Peanut Butter Krispie Treats are topped with melted chocolate and a kiss of flaky sea salt, making them perfect for a no-bake summer dessert, a tailgate party, or just because you’re craving a sweet-and-salty gluten-free treat.

Ingredients in Peanut Butter Krispie Treats

One of the best things about these Peanut Butter Krispie Treats is how simple the ingredient list is. You only need a handful of pantry staples to make this easy no-bake dessert, and the combo of peanut butter, melted chocolate, and flaky salt makes them taste a little extra special.

• Butter: Helps melt the marshmallows smoothly and adds a little richness to the base.
• Creamy peanut butter: Adds nutty flavor and makes these Krispie treats extra soft and chewy. I don’t recommend natural peanut butter for this recipe since it separates so easily, which can make the marshmallow mixture a little oily and less consistent.
• Marshmallows: You’ll use one 10-ounce bag of mini marshmallows, plus an extra cup. The extra marshmallows get folded in at the end for pockets of gooey texture throughout.
• Puffed rice cereal: The classic base for Krispie treats. It gives these bars their crisp, chewy texture and keeps the recipe easy and nostalgic.
• Semi-sweet chocolate chips: Melted and spread over the top for a rich chocolate layer that pairs perfectly with the peanut butter.
• Flaky sea salt: Just a sprinkle on top balances the sweetness and makes these Peanut Butter Krispie Treats taste even better.

Tips and Tricks for Peanut Butter Krispie Treats

• I sometimes make these in an 8×8 pan if I want super thick, bakery-style squares, but they can definitely be a mouthful. A 9×13 pan is my preference for more even, easier-to-eat bars.
• If the marshmallow mixture is too hot to press down with your hands, lay a piece of parchment paper over the top and gently press it into an even layer.
• Once the butter, peanut butter, and marshmallows are melted and smooth, go ahead and pull the pot off the heat. If the mixture gets too hot, the bars can turn out firm instead of soft and chewy.
• After spreading the melted chocolate on top, let the bars sit for a bit before slicing so the chocolate has time to set and you get cleaner squares.

Peanut Butter Krispie Treats with Chocolate and Flaky Salt

These Peanut Butter Krispie Treats are made with creamy peanut butter, melted marshmallows, crispy rice cereal, and a layer of chocolate topped with flaky sea salt for an easy no-bake dessert.

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Prep Time: 10 minutes minutes

resting (cool) time for the melted chocolate to harden: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 10

Calories: 170kcal

Author: Nichole Crews

Ingredients

• 2 tablespoons butter
• 5 tablespoons creamy peanut butter - avoid brands that are labeled as natural/oily
• 10 oz bag PLUS 1 cup marshmallows
• 5 cups puffed rice krispie cereal
• 1 12- ounce bag semi-sweet chocolate chips
• Super flaky salt - for garnish

Instructions

• Prepare a 8×8 or 9×13 inch baking dish with non-stick cooking spray topped with layers of parchment paper that hang over the sides.
• Melt the butter in a large sauce pan over low heat and stir in the peanut butter until combined. Add the marshmallows and stir until they’ve just melted into the peanut butter mixture. Remove from the heat and fold in the krispie cereal. Mix gently to fold.
• Grease your hands with non-stick spray and mix the krispie mix with a spoon and/or your hands until fully incorporated. Press into the baking dish until it’s flat. Set aside to cool.
• Pour the chocolate chips into a glass dish and microwave for 30 seconds then stir. Repeat 3-4 times, stirring after each time you heat until the chocolate has melted and is smooth.
• Spread the layer of melted chocolate over the top of the cooled krispies. Sprinkle with flaky salt.
• Cool or chill until firm – about 1-2 hours, before slicing

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days (best texture will be at room temperature).

Nutrition

Serving: 1square | Calories: 170kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Fiber: 1g

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