Peanut Butter Rice Krispie Treats

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Craving something quick, easy, and utterly delicious? Look no further! Imagine the perfect blend of chewy, salty goodness with a touch of decadence, thanks to the irresistible combination of peanut butter and chocolate ganache.

For a delightful treat that’s a breeze to whip up, try these quick and easy peanut butter rice krispie treats. Topped with a luscious chocolate ganache, they offer a mouthwatering experience of chewiness and sweetness. Plus, they’re naturally gluten-free, effortlessly vegan, and loved by both kids and adults!

Let’s dive into the recipe:

Peanut Butter Rice Krispie Treats

Prep Time 5 minutes
Cook Time 10 minutes
Cool Time 1 hour
Course Dessert
Servings 10


  • 2 tablespoons of butter vegan or regular
  • ¾ cup of creamy natural peanut butter
  • 10 ounces of mini marshmallows divided (vegan or regular)
  • ½ cup of chopped lightly salted peanuts
  • ¼ cup of maple syrup
  • 1 ½ teaspoons of vanilla extract
  • ½ teaspoon of cinnamon optional
  • teaspoon of salt
  • 3 cups of Rice Krispies or other puffed rice cereal

**Chocolate Ganache:**

  • 1 ½ cups of mini semisweet chocolate chips
  • ¼ cup of heavy cream vegan or regular
  • 1 teaspoon of vanilla extract
  • Flaky salt for topping optional


  • In a large saucepan, melt butter and half of the marshmallows (5 ounces) over medium-low heat. Stir until the marshmallows are fully melted.
  • Once melted, mix in peanut butter, maple syrup, vanilla extract, cinnamon, and salt. Turn off the heat.
  • Add rice krispies, peanuts, and the remaining marshmallows (5 ounces) to the saucepan. Stir well until all ingredients are evenly coated.
  • Transfer the mixture to a 9×13″ pan lined with parchment paper. Press the mixture into an even layer using the flat bottom of a measuring cup or your hands. Refrigerate while you prepare the ganache.
  • For the ganache, melt chocolate chips in the microwave or using a double boiler. Whisk in the milk/cream and vanilla extract.
  • Spread the ganache over the peanut butter rice krispies, top with flaky salt (optional), and refrigerate for at least one hour or until the ganache sets.


  • If your vegan marshmallows are taking longer to melt, whisk in 1-2 tablespoons of water to speed up the process.
  • Prefer a thicker treat? Use an 8×8″ or 9×9″ pan instead of a 9×13″ pan.
– Keep leftovers in an airtight container at room temperature or in the refrigerator for up to 4-5 days. For longer storage, freeze in an airtight container for up to 2-3 months. (Defrost before enjoying!)

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