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Peanut Butter Rice Krispie Treats

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

Ingredients

  • 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
  • ⅛ 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

Instructions

  • 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 9x13" 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.

Notes

  • 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 8x8" or 9x9" pan instead of a 9x13" pan.
**Storage:**
- 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!)