Peanut Butter and Chocolate Rice Krispie Treats
Make these ahead of time so they have time to set in the fridge before cutting!
Ingredients
- 12 oz mini marshmallows
- 1/4 cup unsalted butter
- 3 cups chocolate rice cereal (I use Cocoa Pebbles)
- 3 cups peanut butter cereal (I use Peanut Butter Captain Crunch)
- 1/2 cup peanut butter melted
- 1/2 cup semisweet chocolate chips melted
Instructions
- Spray a 9x11 inch glass dish with nonstick cooking spray.
- In a large pot over medium heat melt butter. Add the marshmallows and stir until melted and fully combined, about 4-5 minutes. Continue to mix until all of the marshmallows are melted and the consistency is smooth.
- Remove from heat and stir in the two cereals.
- Pour the mixture into the glass dish, flatten, and place in the fridge for 15-30 minutes.
- Melt the peanut butter and chocolate separately in a microwave-safe bowl. To melt, heat for 15 seconds at a time, stirring in between until liquid.
- Drizzle the peanut butter and then drizzle the chocolate over top of the cooled pan. Set back into the fridge for about 30 minutes. Cut and serve!
Notes
You can store these in the fridge so that the peanut butter and chocolate stay set or store them on the counter for a softer top, just remember it might be messy!
You can use any type of chocolate crispy rice cereal and for the peanut butter half, Captain Crunch is my go-to, but Reece's Puffs or any other peanut butter cereal will work as well.