Easy, crunchy and delicious, these Chocolate Peanut Butter Rice Krispies Treats are a twist from your classic Rice Krispy Treat recipe.
The cereal layer is made with marshmallows and peanut butter, and the top layer has chocolate and sea salt, the combo is amazing!
Start by preparing your pan, by covering the bottom and sides of a 9x13x2 in pan with parchment paper.
Combine butter and marshmallows and microwave -or use the stove top- until smooth, about 1-2 minutes, stirring occasionally. Add peanut butter and mix well. Add the cereal and combine until well coated.
Press mixture on pan with waxed paper -to prevent from sticking in your hands- until well distributed
Melt the chocolate and butter in the microwave, in 15 second increments until you can whisk it together. When the chocolate is cool to touch, coat the cereal mixture evenly. Refrigerate until chocolate hardens, about 30 minutes. Sprinkle with sea salt and cut into even squares.
These can be stored for up to 2 days in an air tight container, at room temperature.
You can also freeze them for up to 6 months, just place the cut and cooled squares in an air tight container, adding wax paper between each layer.
Even though Rice Krispies Cereal is made of rice, it’s also made with malt, which comes from barley and may contain gluten.
To make these gluten free, just swap the cereal for a gluten free version.
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