Indulgent Chocolate Peanut Butter Squares

Say hello to the classic Rice Krispie bar, but upgraded—think sweet marshmallows, smooth peanut butter swirled in, and a creamy chocolate layer on top. The crunchy, nutty, chocolaty layers will have everyone going back for more, whether they're kids or adults.

The first time I whipped these up, it was a total last-minute thing for my nephew's birthday and they were the first dessert gone from the dessert table. Now if I don't make them for a family event, people get disappointed.

Irresistible Ingredients

• Optional chopped peanuts: Sprinkle these on top for extra crunch and a fun look.
• Milk chocolate chips: 1 cup. Melt these for that glossy sweet topping. Higher quality melts and spreads easier.
• Marshmallows: Either 40 regular size or 1 and 1/3 cups mini. These are what stick everything together and make that perfect chewy bite. Fresh ones melt way better too.
• Unsalted butter: 1/4 cup. Makes things rich and helps the bars stay chewy instead of dry. Stick with unsalted so you have control on how sweet it turns out.
• Peanut butter: 1/2 cup. If you like it smoother or chunkier, either way is fine. It’s the secret to that nutty goodness.
• Rice Krispie cereal: 6 cups. You get that snap and crunch that makes these bars what they are. Always use fresh cereal so it doesn’t end up soggy.

Simple Step-by-Step

Chill and serve:

Pop the pan in the fridge for roughly 2 hours until the chocolate on top is totally solid. Slice into squares once it's firm. Clean your knife after each cut for neater edges.

Add chocolate topping:

Microwave the chocolate chips 30 seconds at a time, stirring in between until they're smooth. Pour this over the pressed cereal layer and spread it all out fast. Toss chopped peanuts on top now if you want.

Press into pan:

Dump everything into a buttered or lined 9x13 dish and press down gently with your spatula or some parchment paper. That way you get an even layer that holds together but still stays fluffy.

Incorporate cereal:

Take the pot off the heat and quickly fold in all your cereal. Stir lightly so you don’t smash it. Move fast—the mixture firms up pretty quick!

Add marshmallows:

Drop all the marshmallows in next and keep stirring till they’re totally melted into the mixture. Don’t rush or you'll get lumps—smooth and shiny is the goal.

Prepare the base:

Start off by melting the butter with peanut butter in a big pot, low and slow for 3 or 4 minutes. Stir the whole time so it doesn’t stick or burn.

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Peanut butter is the surprise hero in these treats. When I first took a pan to a family reunion, even my grandma (who says she avoids peanut butter) ate three and hunted me down for the directions. The peanut flavor's not too strong, so it blends right in with the cereal and melty marshmallow.

Mix Things Up

You can easily change these up however you like. Swap in chunky peanut butter for crunch, or pick almond or sunflower seed butter instead. Don’t have milk chocolate? White or dark work great too. For an extra treat, throw in a handful of mini chips right into the cereal before pressing everything into the pan!

Storing Made Easy

To keep them fresh, pop them in a sealed container at room temp and eat within 3 days. If it’s super hot out, stick them in the fridge so the chocolate stays firm—just know the cereal might get a bit softer. For longer storage, wrap squares in plastic wrap and toss them in the freezer for up to 2 months. Just let them come to room temp before eating.

Awesome for Every Event

These are winners everywhere. Put a few in your lunch bag, pass them out at a birthday or school bake sale, or add fun sprinkles for holidays. Because you can pick them up with your hands, they’re perfect at big parties or potlucks where easy eats are best.

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Recipe FAQs

→ Can crunchy peanut butter work in this recipe?

Of course! Crunchy peanut butter will give these bars some extra texture and bite.

→ How do I melt the chocolate without burning it?

Heat chocolate chips in short bursts in the microwave, stirring each time, or melt them gently over hot water using a double boiler.

→ Can I swap out the marshmallows in this recipe?

If you’d like, marshmallow fluff or a sticky syrup like honey can be used instead, but marshmallows give the best result for binding.

→ What’s the secret to a smooth chocolate topping?

Work fast to spread the chocolate evenly with an offset spatula before it hardens.

→ What’s the best way to keep these bars fresh?

Put them in an airtight container and chill in the refrigerator to keep them fresh and crunchy for about a week.