A simple twist on a classic treat. Chocolate Peanut Butter Rice Crispy Treats are the perfect weekday snack.
Looking to shake up your rice crispy treat game? Peanut butter and chocolate is just what you need. Two classics merged into one for one delicious weeknight treat. They come together in just minutes and keep in the fridge for easy snacking all week long. So step aside lunch time meal prep and say hello to sweet treats available at an arms reach.
This recipe is made with just a handful of ingredients; vegan marshmallows, crispy rice cereal, vegan butter, peanut butter, dark chocolate, vanilla extract, and kosher salt. You likely have all these things in your pantry already.
Why you’ll love this recipe:
- Quick and easy.
- Made with minimal ingredients.
- No special tools needed.
- A flavour combination to drool over.
Top tips for making chocolate peanut butter rice crispy treats:
- Use a low-medium heat. The goal is for the marshmallows to melt down without browning or burning. To do this melt the marshmallows over a medium-low heat in vegan butter until smooth.
- Give the marshmallows time to melt. Vegan marshmallows take time to melt until smooth, often more time than the non-vegan counterpart. There should be no whole marshmallows left, just a smooth creamy marshmallow fluff.
- Add cereal when warm. To best mix in the cereal, we add in the cereal right after turning off the heat. Then use a rubber spatula to thoroughly fold the marshmallows and cereal into each other until evenly coated.
- Use the butter wrapper to press into pan. For the best marshmallow treats you want to press it into a square baking pan. We like to use the wrapper from the vegan butter to easily press the mixture into the pan without it sticking to our hands. Pro tip: Using butter in another recipe? Save the butter wrapper in a baggie in the fridge for moments just like this! They’re even great for greasing baking dishes.
- Cool and rest until set. For the best, most even squares the cereal marshmallow squares should be fully set and cool. If you want these for a certain time, we recommend you make them 2 hours beforehand to allow ample time to cool and for the chocolate to set in the fridge.
- Be generous with the kosher salt. Not only does salt help elevate the chocolate flavour, it also balances out the sweetness of the recipe.
Ingredient Notes:
- Crispy Rice Cereal – Not all cereals are vegan but for this recipe you want to find a cereal like Rice Krispies that is vegan-friendly. You can try this one.
- Vegan Butter – We like to use Becel Plant-Based Unsalted Sticks and recommend using the same if you want as close to a result to ours as you can.
- Vegan Marshmallows – Marshmallows are not typically vegan, but vegan versions are starting to pop up at many grocery stores. We like using the Dandies brand mini marshmallows.
- Peanut Butter – We like to use a natural peanut butter that only has roasted peanuts in it. But you can use whatever your favourite peanut butter is.
- Chocolate – Use your favourite dairy-free dark chocolate bar or chocolate chips. For this recipe we used semi-sweet chocolate chips.
- Kosher Salt – Recommended but not necessary. It helps elevate the chocolate flavour and balance out the sweetness from the marshmallows.
Rice Crispy Treat Recipe FAQ:
How do you store chocolate peanut butter rice crispy treats?
These will last you over a week if you just store them properly. All you need to do is store them in an air tight container in the fridge.
Can I make these without crispy rice cereal?
Absolutely! Any cereal you love will work in this recipe. Cornflakes would also be a great option for this recipe.
Other vegan desserts you’ll love:
- Vegan Cereal Milk Cinnamon Rolls
- Vegan Fruity Cereal Cookies
- Gingerbread Cereal Marshmallow Squares
- Chocolate Marshmallow Pretzel Cookies
Chocolate Peanut Butter Rice Crispy Treats
A simple twist on a classic treat. Chocolate Peanut Butter Rice Crispy Treats are the perfect weekday snack.
Print Pin ItServings: 16 squares
Ingredients
Cereal Squares
- 283 g (1 bag) marshmallows
- 113 g (½ cup) vegan butter
- 80 g (⅓ cup) peanut butter
- 112 g (4 cups) rice crispy cereal
- 1 tsp vanilla extract
Chocolate Topping
- 120 g (½ cup) chocolate chips
- 15 g (1 tbsp) coconut oil
- kosher salt
Instructions
- Heat a large pot or pan over medium-low heat. Add vegan butter. Once melted add marshmallows and continually stir until melted. This may take up to 5-10 minutes.
- Once the marshmallows have melted, reduce heat to low and stir in the peanut butter and vanilla extract. Once combined turn off the heat.
- Using a rubber spatula stir in the cereal to the hot marshmallow mixture immediately after turning off heat. Mix until the marshmallow mixture is evenly coating all the cereal.
- Transfer the mixture to an 8×8 or 9×9 baking dish. With a lightly grease spatula, your hand, or the vegan butter wrapper press the mixture into the baking pan firmly. You want the mixture nice and compact.
- Let rest while you prep the chocolate topping.
- Add chocolate chips and coconut oil to a microwave safe bowl and heat in 30 second intervals. stirring in between. until fully melted and smooth. It took 2 rounds for us.
- Pour the melted chocolate over the top of the rice crispy treats and spread until its fully coated the top. Sprinkle with kosher salt (optional).
- Place the treats into the fridge to set for at least 1 hour. Then store in the fridge for up to 1 week.
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