Peanut Butter Chocolate Rice Krispie Treats are like a deluxe grown up version of classic cereal snacks you know and love. But instead of marshmallows as a binder, our recipe uses creamy peanut butter to make a perfectly chewy, crunchy and super flavorful confection!
The PB bars are topped with a thick chocolate and butterscotch ganache (hence the nickname scotcheroos) and chilled firm.
This combo of crispy, gooey cereal treat and chocolate topping takes these bars from being an after school snack to a delicious adult-worthy dessert!
With just a handful of ingredients and a few simple steps, this chocolate peanut butter Rice Krispies treats recipe is easy to prep in only 15 minutes!
Whip up a batch (or two…or three…) of these family favorites for everything from bake sales to dinner parties.
Ingredients For Chocolate Peanut Butter Rice Krispie Treats
These chocolate and peanut butter rice krispie treats are made without marshmallows or butter. Instead of the usual butter and marshmallows mixture, this recipe uses sugar, corn syrup and peanut butter.
- Granulated sugar
- Corn syrup, light or dark
- Creamy peanut butter
- Rice Krispie Cereal
- Semisweet chocolate chips
- Butterscotch chips
How To Make Peanut Butter Rice Krispie Treats With Chocolate Topping
Step 1: Prepare the Baking Pan
Line an 8” x 8” pan with parchment paper and lightly spray with non-stick cooking spray. Set aside.
Step 2: Make The Rice Krispies Treats with Peanut Butter
Heat granulated sugar and corn syrup in a large saucepan over medium heat.
Stir continually, until mixture comes to a rolling boil.
Stir in peanut butter and remove from the heat. Set aside.
Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
Gently press the peanut butter Rice Krispies mixture in a thick layer evenly in the prepared baking pan. Set aside.
Step 3: Make The Chocolate Butterscotch Topping
In the microwave, melt the butterscotch and chocolate chips in a large glass bowl (or two separate bowls, if preferred).
Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.
Step 4: Top The PB Bars With Melted Chocolate And Butterscotch
Pour chocolate-butterscotch mixture over the crispy treats in the baking pan.
Use a spatula to spread out evenly.
Refrigerate for 2 hours or until the chocolate hardens.
Slice into 9 even servings and enjoy!
Tips and Tricks For Making The Best Chocolate Peanut Butter Rice Krispie Treats
- To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
- For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.
- We like to use semisweet chocolate chips to make the topping. However feel free to use dark chocolate if you prefer, or a 50/50 combo of both.
- These scotcheroos are quite firm. If you like more gooey and slightly softer bars, use only 5 1/2 cups of Rice Krispies cereal.
- Be gentle and avoid the temptation to pack the PB and cereal mixture into the pan. The scotcheroos will get firm once refrigerated, so if you pack them too tightly they will become unpleasantly dense.
Frequently Asked Questions
Can I make this chocolate peanut butter Rice Krispie treats recipe with chunky peanut butter?
Sure you can! Chunky (AKA crunchy) peanut butter is just as yummy and adds some great texture.
Why are my scotcheroos so hard?
The corn syrup and sugar mixture should get to a nice boil, but then turn the heat off immediately after adding the peanut butter. Overcooking will cause the Rice Krispies treats to become very hard.
What can I substitute for butterscotch chips?
Feel free to swap traditional butterscotch chips for caramel chips or peanut butter chips. Or you can even skip and use all chocolate chips for the topping.
How long do peanut butter and chocolate Rice Krispies treats last?
Homemade bars will keep well in a sealed container at room temperature for a week. They’ll keep well for up to two weeks in the fridge.
Can you freeze scotcheroos?
Yes, peanut butter bars are great to freeze! Store the cooled treats in an airtight container and keep in the freezer for up to 3 months. Thaw them in the fridge overnight, and keep them in the fridge for up to a week.
Can I make peanut butter rice krispie treats without marshmallows?
Yes, this recipe uses no marshmallows or butter. To achieve the familiar texture of a traditional rice krispie treat, this recipe uses corn syrup, sugar and peanut butter.
If you’re looking for a recipe that uses marshmallows and butter, check out our old-fashioned Peanut Butter Rice Krispie Treats recipe.
- 1 c. granulated sugar
- 1 c. corn syrup, light or dark
- 1 c. creamy peanut butter
- 6 c. Rice Krispies
- 1 c. semisweet chocolate chips
- 1 c. butterscotch chips
- Line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually, until mixture comes to a rolling boil.
- Stir in peanut butter and remove from heat. Set aside.
- Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
- Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.
- In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.
- Pour chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread out evenly. Refrigerate for 2 hours or until chocolate hardens.
- Remove from refrigerator and slice into 9 sections before serving. Enjoy!
To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.
These bars are sometimes also called Scotcheroos.
Amount Per Serving: Calories: 632Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 281mgCarbohydrates: 100gFiber: 3gSugar: 79gProtein: 9g