These extra-gooey peanut butter Rice Krispie bars get a flavor upgrade from browned butter and creamy peanut butter. Mini marshmallows are folded in twice—most are melted into the brown butter and peanut butter mix, while a reserved cup is stirred in at the end for pockets of gooey texture. A simple peanut butter glaze finishes these no-bake bars and makes them irresistible.
Ingredients
These bars are straightforward and use pantry staples. Below are the ingredients and a few notes to help you choose the best options.
- Butter – Unsalted is preferred so you can control the seasoning, but salted works too. If you use unsalted butter, add ¼ teaspoon kosher salt to the melted butter/marshmallow mixture.
- Mini marshmallows – Mini marshmallows melt faster and more evenly. Reserve 1 cup to stir in at the end for texture. If using large marshmallows, chop them before folding into the cereal. Always use fresh marshmallows for the best texture.
- Creamy peanut butter – Use a stable, non-separated creamy peanut butter rather than natural varieties that tend to separate and become oily.
- Rice Krispies cereal – The original brand or a comparable store brand works fine.
- Vanilla extract – Use real vanilla for the best flavor.
How to brown butter
Browned butter adds a deep, nutty note that elevates ordinary Rice Krispie treats. Instead of just melting the butter, cook it until it develops a golden-brown color and a toasty aroma.
Tips for perfect browned butter:
- Cube the butter so it melts evenly.
- Use a light-colored saucepan so you can see the color changes clearly.
- Keep stirring as the butter foams. Watch for brown bits on the bottom and smell the nutty aroma—once those brown bits appear, add the marshmallows so they melt into the browned butter.
How to make the peanut butter glaze
The glaze is a simple combination of powdered sugar, creamy peanut butter and milk. Start with the listed proportions, then add milk a teaspoon at a time until the glaze reaches a pourable consistency. For a thicker glaze add more powdered sugar; for a thinner drizzle, add more milk.
If you don’t have powdered sugar, you can warm plain peanut butter briefly in the microwave until it becomes pourable for a quick drizzle.
Tips for making Rice Krispie treats
These no-bake bars come together quickly, so a little prep goes a long way. Follow these tips for the best texture and easiest assembly:
- Be prepared – Measure ingredients and have them within reach. The melted mixture firms up quickly, so you’ll want to work fast when adding cereal.
- Line the pan – Use parchment paper with an overhang on two sides for easy removal. If you don’t have parchment, grease the pan well.
- Use fresh marshmallows – Stale marshmallows can yield a hardened, stale-tasting result even after melting.
- Use cooking spray – Lightly spray the stirring spoon, spatula or your hands to reduce sticking when working with the hot, sticky mixture.
- Reserve 1 cup of marshmallows – Fold these in after the melted mixture and cereal sit for 1–2 minutes so most stay intact and add chewy pockets throughout the bars.
FAQs
Common causes: stale marshmallows, packing the mixture too firmly into the pan, or incorrect cereal-to-marshmallow proportions. Use fresh marshmallows, gently pat the mixture into the pan, and measure ingredients accurately.
You can experiment, but be cautious with nut butters that separate or are very oily, as they can affect texture.
Natural peanut butter often separates and can make the mixture too oily or runny. A stable, creamy peanut butter that stays cohesive without refrigeration is recommended.
Freezing can change the texture and sometimes makes them firmer after thawing. If you freeze them, wrap tightly in plastic and foil or place in an airtight freezer bag.
Yes. Large marshmallows work, but mini marshmallows melt faster and more evenly. If using large ones, chop them to help them distribute evenly.
How to store the Rice Krispie bars
The bars keep best at room temperature in an airtight container or wrapped in foil. Refrigeration will make them very firm, so avoid chilling. Stored at room temperature, they stay fresh for 3–4 days.
For more peanut butter recipes, check out:
- Chocolate Peanut Butter No-Bake Cheesecake
- Fudgy Peanut Butter Cup Brownies
- Chocolate Peanut Butter Cookies
- Salted Peanut Bars
Tag me on Instagram @themarblekitchenblog if you make this, and please leave a star rating and comment below. Enjoy!
Peanut Butter Rice Krispie Bars
Ingredients
- 5 tablespoon unsalted butter, cubed
- 10 oz bag mini marshmallows + 1 additional cup, divided
- 2/3 cup creamy peanut butter*
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 cups Rice Krispies cereal (or other rice cereal)
Peanut Butter Glaze
- 3/4 cup powdered sugar
- 1/3 cup creamy peanut butter*
- 5–6 tablespoons milk
Instructions
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Line an 8×8 baking pan with parchment paper leaving an overhang on two sides, or grease the pan well.
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In a large saucepan over medium-low heat, melt the butter and cook until it turns golden brown and gives off a nutty aroma, about 5–7 minutes. The butter will foam; stir frequently and watch for brown bits—once they appear, proceed to the next step.
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Add the peanut butter and all but 1 cup of the marshmallows to the browned butter. Stir constantly until fully melted and combined.
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Remove from heat and stir in the vanilla and salt (if you used unsalted butter). Quickly fold in the Rice Krispies until combined. Let the mixture sit 1–2 minutes, then stir in the reserved 1 cup of mini marshmallows so most remain intact.
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Transfer into the prepared pan and smooth the top with a spatula or lightly greased hands. Do not press too hard—gentle, even patting is best.
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When ready to serve, lift the block from the pan using the parchment overhang and slice into bars with a large knife.
Peanut Butter Glaze
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Whisk powdered sugar, peanut butter and 5 tablespoons milk in a small bowl. Add milk by the teaspoon until the glaze is pourable, then drizzle over the cooled bars.
Notes
Store in a covered container at room temperature for 3–4 days. Do not refrigerate.
Nutrition
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Calories: 230kcal