Chocolate Peanut Butter Rice Krispie Cups are a simple, cozy treat that fills the kitchen with warm chocolate and nutty smells. This little dessert works when you need a quick snack, an after-school surprise, or a no-fuss party treat. If you like peanut butter desserts, try a lighter twist like creamy vegan peanut butter mousse for another easy treat to serve alongside these cups.
Why Make This Recipe
- Quick & Easy: Ready in about 20–30 minutes, no baking needed.
- Family Favorite: Kids love the crunch and chocolate; adults love the peanut butter richness.
- Budget-Friendly: Uses pantry staples like rice cereal, marshmallows, and peanut butter.
- Crowd Pleaser: Great for school lunches, potlucks, or cozy nights at home.
This recipe stands out because it balances soft, gooey marshmallow with crunchy Rice Krispies and a smooth peanut butter layer. It brings a warm, comforting feeling—like a sweet hug from the oven—perfect for sharing and making happy memories.
Ingredients
For the base
- 3 tablespoons unsalted butter (softened)
- 4 cups mini marshmallows (or 7 cups regular, melted)
- 6 cups Rice Krispies cereal
For the peanut butter layer
- 1 cup creamy peanut butter (room temperature)
- 2 tablespoons powdered sugar (optional, for firmness)
For the chocolate topping
- 1 cup chocolate chips (semisweet or milk)
- 1 teaspoon coconut oil or vegetable oil (helps melt chocolate smooth)
Helpful notes
- Use natural or store-bought peanut butter; if very runny, chill slightly before spreading.
- Mini marshmallows melt faster and make a chewier texture.
How to Make Chocolate Peanut Butter Rice Krispie Cups
- Prepare your pan: line a muffin tin with paper liners or spray a 12-cup silicone mold. This keeps cups neat and easy to remove.
- Mini-tip: If you like thicker cups, use a smaller muffin tin or double the recipe for a bigger batch.
- Melt the butter and marshmallows: in a large saucepan over low heat, melt the butter. Add marshmallows and stir until fully melted and smooth. Remove from heat.
- Why this matters: Low heat prevents marshmallows from burning and keeps the mix silky.
- Add cereal: quickly fold in Rice Krispies until they are evenly coated. Work fast so the mixture stays warm and sticky.
- Mini-tip: Spray your spoon or spatula lightly with cooking spray to keep the mixture from sticking.
- Press into cups: scoop the mixture into the prepared liners, pressing gently to form a firm base and shallow cup shape (leave room for peanut butter and chocolate). Let cool 5 minutes.
- Why this matters: Pressing forms a sturdy base that won’t collapse when you add layers.
- Make the peanut butter layer: mix peanut butter and powdered sugar (if using) until smooth. Spoon a tablespoon of peanut butter into each cup and spread to cover the base. Chill in the fridge 10 minutes to set slightly.
- Mini-tip: If peanut butter is too stiff, microwave 10–15 seconds to soften.
- Melt chocolate: in a small bowl, microwave chocolate chips with oil in 20-second bursts, stirring between each until smooth. Spoon chocolate over the peanut butter layer, spreading to the edges.
- Why this matters: The oil gives the chocolate a glossy finish and smooth pour.
- Set the cups: chill the tray in the fridge for 20–30 minutes until chocolate firms. Remove liners and serve at room temperature or slightly chilled.
- Mini-tip: For a firmer cup, freeze 10–15 minutes before serving.
How to Serve Chocolate Peanut Butter Rice Krispie Cups
- Plate on a simple white dish and dust a little cocoa on top for contrast.
- Serve with cold milk or a warm mug of coffee; the contrast of hot and cold is lovely.
- Add a sprinkle of flaky sea salt or crushed peanuts on the chocolate for texture and a salty-sweet hit.
How to Store Chocolate Peanut Butter Rice Krispie Cups
- Room temperature: Keep in an airtight container for up to 2 days in a cool room.
- Refrigerator: Store in an airtight container for up to 1 week; bring to room temperature before serving for softer texture.
- Freezer: Freeze in a single layer on a tray until firm, then stack in a freezer bag for up to 1 month. Thaw in the fridge or on the counter for 20–30 minutes.
- Reheat: Microwave a single cup for 8–10 seconds if you want the chocolate glossy and the peanut butter soft.
Tips to Make Chocolate Peanut Butter Rice Krispie Cups
- Work quickly when mixing cereal and melted marshmallows to keep the mix sticky.
- Lightly grease your spoon or spatula to prevent sticking.
- Chill peanut butter layer before adding chocolate to avoid mixing layers.
- Use good-quality chocolate for a richer top—flavor shows here.
Variation
- Chocolate drizzle peanut butter cups: skip the full chocolate top and drizzle melted chocolate over the peanut butter for a lighter finish.
- Gluten-free: use certified gluten-free puffed rice cereal to make the recipe safe for gluten-free diets.
For a frozen, tangy take, try the frozen peanut butter chocolate Greek yogurt bark as a cool sibling dessert.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes. Crunchy peanut butter adds extra texture and a nutty bite. If it’s very thick, warm it for a few seconds so it spreads easily.
Can I make these nut-free?
Yes. Substitute sunflower seed butter for peanut butter and use allergy-safe chocolate. The taste will be slightly different but still delicious.
Why did my cereal cups get soggy?
Soggy cups usually mean excess moisture. Press the cereal firmly and chill the peanut butter layer before adding chocolate. Store in a cool place, not near steam or heat.
Can I double the recipe?
Yes. Double all ingredients and work in batches to keep the marshmallow mixture warm and manageable.
Conclusion
These Chocolate Peanut Butter Rice Krispie Cups bring crunchy, gooey, and chocolatey layers together in a simple, homey treat that warms the kitchen and smiles. They’re quick to make, easy to share, and perfect for little hands or a cozy dessert night. If you enjoyed this idea, you might also like a playful twist on rice crispy treats linked here: Peanut Butter Oreo Rice Crispy Treats – The Spiffy Cookie. Leave a comment and a star rating to tell me how yours turned out — what twist did you try? Let us know below!
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Chocolate Peanut Butter Rice Krispie Cups
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple, cozy dessert with layers of crunchy Rice Krispies, gooey marshmallow, and rich peanut butter, topped with smooth chocolate.
Ingredients
- 3 tablespoons unsalted butter (softened)
- 4 cups mini marshmallows (or 7 cups regular, melted)
- 6 cups Rice Krispies cereal
- 1 cup creamy peanut butter (room temperature)
- 2 tablespoons powdered sugar (optional, for firmness)
- 1 cup chocolate chips (semisweet or milk)
- 1 teaspoon coconut oil or vegetable oil (helps melt chocolate smooth)
Instructions
- Prepare your pan by lining a muffin tin with paper liners or spraying a 12-cup silicone mold.
- Melt the butter in a large saucepan over low heat. Add marshmallows and stir until fully melted and smooth. Remove from heat.
- Quickly fold in Rice Krispies until evenly coated.
- Scoop the mixture into prepared liners, pressing gently to form a firm base and shallow cup shape. Let cool for 5 minutes.
- Mix peanut butter with powdered sugar (if using) until smooth. Spoon into each cup and spread to cover the base. Chill in the fridge for 10 minutes to set slightly.
- In a small bowl, microwave chocolate chips with oil in 20-second bursts until smooth. Spoon chocolate over the peanut butter layer, spreading to the edges.
- Chill the tray in the fridge for 20–30 minutes until chocolate firms. Remove liners and serve.
Notes
For thicker cups, use a smaller muffin tin or double the recipe. Use good-quality chocolate for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg