Get ready to indulge in a childhood favorite with a tasty twist! My Classic Peanut Butter Rice Crispy Treats are a delightful upgrade to the traditional recipe you know and love. Made with creamy peanut butter and better-for-you ingredients, these treats are sure to bring back nostalgic memories and satisfy your sweet tooth. And guess what? They’re naturally gluten-free and can easily be made vegan-friendly too, so everyone can enjoy!
When was the last time you savored the goodness of homemade rice crispy treats? For me, it’s been ages. But after whipping up a batch of these Peanut Butter Rice Crispy Treats, I was instantly transported back to my childhood. There’s something magical about the sweet, chewy goodness of these treats that never gets old.
Sure, those store-bought single-serving treats are convenient, but nothing beats the homemade version. As a kid, homemade treats were always a special occasion in my house. Now, as a mom myself, I love passing on the tradition and making these treats for my own kids. It’s a joyous experience that brings us all together!
Now, let’s dive into the recipe:
Classic Peanut Butter Rice Crispy Treats
Ingredients
- 1/4 Cup Unsalted Butter or vegan butter
- 1 10 oz Bag Mini Marshmallows make sure they’re vegan if needed
- 2/3 Cup Peanut Butter
- 1 Teaspoon Vanilla Extract
- 6 Cups Rice Krispie Cereal
- 1 1/4 Cups Chocolate Chips
- 1 Teaspoon Coconut Oil
- 1/2 Cup Roasted Salted Peanuts (chopped)
Instructions
- Melt the butter in a pot on the stove over medium heat.
- Add marshmallows, peanut butter, and vanilla extract, stirring until everything melts together.
- Once smooth, remove from heat and stir in the Rice Krispie cereal until fully combined.
- Transfer the mixture to a greased 8×8 baking dish and press it down evenly with a spatula.
- Melt the chocolate chips and coconut oil together, then pour over the rice crispy treats.
- Sprinkle crushed peanuts on top if desired.
- Refrigerate for two hours until solid, then slice into squares and enjoy the nostalgia! Store any leftovers in the fridge for up to one week.