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–+ servings
Stack of three peanut butter cup rice krispie treats on a wooden board lined with parchment paper. The bars are thick and chewy, filled with chocolate puffed rice cereal, chopped peanuts, and bits of peanut butter cups. A few mini marshmallows and peanut butter chips are scattered at the bottom of the frame.
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Peanut Butter Cup Rice Krispie Treats

Sweet, salty, and chewy, these Peanut Butter Cup Rice Krispie Treats are loaded with marshmallows, chocolate cereal, and peanut butter cups for a decadent twist on the classic no-bake dessert.
Prep Time20 minutes
Cook Time10 minutes
Cooling Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: marshmallows, peanut butter chips, peanut butter cups
Servings: 9 to 16 squares
Author: Amanda Biddle

Ingredients

  • 8 tablespoons unsalted butter (see note)
  • 10 ounces Jet-Puffed mini marshmallows
  • ½ teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 5 cups chocolate puffed rice cereal (Cocoa Krispies, 7½ ounces)
  • ½ cup chopped dry roasted peanuts (I use lightly salted peanuts)
  • ½ cup peanut butter chips
  • 6 regular size Reeses Peanut Butter Cups , roughly chopped

Instructions

  • Prep the Pan. Lightly grease an 8×8-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. If you prefer not to line the pan, grease it with cooking spray, but you'll have to cut the treats in the pan rather than on a cutting board.
  • Melt the Marshmallows: In a large pot, melt butter over medium heat. Reduce heat to low and stir in the marshmallows until about three-quarters melted. Turn off heat, add salt and vanilla, and stir until the marshmallows are smooth.
  • Mix: Off the heat, fold in the cereal and peanuts until evenly coated. Let cool 1-2 minutes, then quickly fold in the peanut butter chips.
  • Assemble: Press the mixture gently into the prepared pan. (Use the butter wrapper or a piece of parchment sprayed with cooking spray to keep it from sticking to your hands.) Top with chopped Reese’s Peanut Butter Cups, and gently press them into the surface to adhere.
  • Set and Slice: Let stand at room temperature for 2-3 hours before slicing into 9 or 16 squares. Store covered at room temperature for up to 3 days.

Notes

Butter: Either American butter or a higher-butterfat European style (like Plugrá or Kerrygold) works well. The European varieties will make the treats extra indulgent.
Nutrition estimate calculated from cutting the treats into 9 squares.

Nutrition

Serving: 1treat | Calories: 302kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 193mg | Potassium: 90mg | Fiber: 1g | Sugar: 25g | Vitamin A: 942IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg

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