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Peanut Butter Cup Rice Krispie Treats Recipe

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4.3 from 12 reviews

Peanut Butter Cup Rice Krispie Treats are a delightful twist on the classic rice krispie snack, combining chewy and crunchy textures with the irresistible flavors of peanut butter and chocolate. Perfectly gooey marshmallow base loaded with Cocoa Krispies and Cap’n Crunch’s Peanut Butter Crunch cereals, topped generously with melting chocolate, peanut butter chips, and mini Reese’s peanut butter cups for an indulgent treat that’s sure to satisfy any sweet tooth.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Ingredients

Main Ingredients

  • ½ cup unsalted butter
  • 2 packages mini-marshmallows (10 ounces each), divided use
  • 1 cup creamy peanut butter (such as Jif or Skippy)
  • Pinch of sea salt
  • 1 teaspoon pure vanilla extract
  • 5 cups Cocoa Krispies cereal
  • 5 cups Cap’n Crunch’s Peanut Butter Crunch cereal

Topping

  • 1 cup semi-sweet or dark chocolate chips
  • 1 cup Reese’s peanut butter baking chips
  • 1 bag Reese’s Minis Unwrapped (7.6 ounces)

Instructions

  1. Prepare the Pan: Grease a Nordic Ware Metal 9×13 Covered Cake Pan lightly with butter or non-stick spray to prevent sticking. Set aside.
  2. Melt Butter and Marshmallows: In a 6-quart Dutch Oven over low heat, melt ½ cup unsalted butter. Add 1 ½ packages (approximately 15 ounces) of mini-marshmallows and stir continuously until fully melted and smooth.
  3. Add Peanut Butter, Salt, and Vanilla: Stir in 1 cup creamy peanut butter, a pinch of sea salt, and 1 teaspoon pure vanilla extract until the mixture is fully combined and smooth.
  4. Mix in Cereals: Remove the melted marshmallow mixture from heat. Immediately fold in 5 cups Cocoa Krispies cereal and 5 cups Cap’n Crunch’s Peanut Butter Crunch cereal gently until all cereals are evenly coated.
  5. Press into Pan: Using a buttered spatula or wax paper, evenly press the cereal mixture into the prepared 9×13 pan, creating a compact and even layer.
  6. Melt Topping Chips: In a microwave-safe bowl, melt 1 cup semi-sweet or dark chocolate chips along with 1 cup Reese’s peanut butter baking chips in 30-second increments, stirring between each until smooth and fully melted.
  7. Top Treats with Chocolate Mixture: Pour the melted chocolate and peanut butter chip mixture evenly over the pressed cereal base in the pan. Spread gently to cover the entire surface.
  8. Add Reese’s Minis: Immediately sprinkle the entire bag (7.6 ounces) of Reese’s Minis Unwrapped evenly over the melted chocolate topping to create a decorative and flavorful finish.
  9. Cool and Set: Allow the treats to cool at room temperature for at least 1 hour until the chocolate topping is completely set and firm.
  10. Cut and Serve: Once set, cut the layered treats into approximately 15 squares and serve. Store any leftovers in an airtight container at room temperature or refrigerated to maintain freshness.

Notes

  • Use a buttered spatula or wax paper to press the cereal mixture into the pan to avoid sticking.
  • For easier cutting, chill the treats briefly after the chocolate topping sets.
  • You can substitute the cereals with similar peanut butter and chocolate flavored varieties if unavailable.
  • Store treats in an airtight container for up to 3 days at room temperature or up to one week refrigerated.
  • Adjust the amount of Reese’s Minis on top based on your preference for added crunch and flavor.

Find it online: https://zaracooking.com/peanut-butter-cup-rice-krispie-treats-recipe/