Brownie Peanut Butter Rice Krispie Bars

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These Brownie Peanut Butter Rice Krispie Bars are the kind of treat everyone gets excited about — chewy, crunchy, chocolatey, and totally irresistible. They’re perfect for sharing at tailgates, parties, or cozy movie nights, especially with a cup of coffee or hot cocoa. And because they slice into big, generous bars, they make amazing edible gifts — one piece feels like a full dessert all on its own.

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Why You’ll Love These Brownie Peanut Butter Rice Krispie Bars

That first bite goes from glossy chocolate to peanut butter crunch to a soft, fudgy brownie. Three lovely textures in one bar!
A boxed fudge brownie mix gives you a head start. Once the brownies cool, the cereal layer comes together on the stove in minutes.
The 9-by-13-inch pan makes plenty for a party. Cut 24 regular bars or about 48 little squares for a dessert platter.
They travel well once chilled. Slip parchment between layers in a covered container, and your game day dessert is ready to go.
Perfect for chocolate peanut butter lovers—kids included.

Want to start with brownies from scratch? My Lunch Lady Brownies are another chocolatey favorite. Use enough batter to fill a 9-by-13-inch pan, and bake and cool the brownie layer before you add the toppings.

What Makes These Bars Ideal for Easy Tailgating Treats

The fudgy brownie base, chewy peanut butter crunch, and smooth chocolate top make these bars irresistible — and their sturdy, slice‑clean texture means they travel beautifully. They’re the kind of easy tailgating treats you can pack in a tin, slice on‑site, or serve straight from the pan without any fuss.

If you’re serving these outdoors, keep in mind that the chocolate top will soften in warm weather. They’re fine for tailgates, but if it’s hot out, store them in a cooler or shaded spot so the layers stay firm and the bars don’t melt.

Ingredients for Peanut Butter Rice Krispie Brownie Bars

You’ll need a brownie base, a peanut butter cereal layer, and a chocolate topping. I like creamy peanut butter here because it coats the cereal evenly and gives the bars a smooth bite beneath all that crunch.

For the Brownie Base:

1 box brownie mix that makes a 9-by-13-inch pan, plus the eggs, oil, water, or other ingredients called for on the box. Betty Crocker Dark Chocolate Brownie Mix is the one used for the original version.

For the Peanut Butter Rice Krispie Layer:

1 cup creamy peanut butter
1/2 cup unsalted butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups Rice Krispies cereal

For the Chocolate Topping:

1 1/2 cups milk or semisweet chocolate chips
2 tablespoons peanut butter, optional, for a softer, smoother topping

Semisweet chips are my pick when I want the chocolate to balance that sweet brownie underneath. Milk chocolate gives the bars a sweeter, candy-like finish. Either way, check your brownie mix package before you begin; box sizes and the extra ingredients can vary.

How to Make Brownie Peanut Butter Rice Krispie Bars

Line a 9-by-13-inch pan with parchment, leaving overhang on two sides. Prepare 1 box of brownie mix with the eggs, oil, water, or other ingredients listed on that box. Bake in the 9-by-13-inch pan according to the brownie batter package directions, then cool completely in the pan. If you use a homemade recipe, prepare enough batter for the same pan and follow that recipe’s baking directions.
In a saucepan over medium heat, stir together 1 cup creamy peanut butter, 1/2 cup unsalted butter, and 1/2 cup packed brown sugar. Keep stirring until smooth and just beginning to bubble. Remove from the heat and stir in 1 teaspoon vanilla extract.
Fold 3 cups Rice Krispies into the warm peanut butter mixture until every piece is coated. Spoon the cereal mixture over the cooled brownie and spread to the edges. Press gently with a spatula so the layer holds together without crushing the cereal.
Melt 1 1/2 cups chocolate chips with the optional 2 tablespoons peanut butter in short microwave bursts, stirring between each, or use a double boiler. Spread the melted chocolate mixture over the cereal layer. Tap the pan lightly to even out the top.
Refrigerate for 30 to 45 minutes, until the chocolate is set. Lift the slab out by the parchment, let it stand for a few minutes if it feels very firm, and cut into 24 bars or smaller party squares.

Oh, that middle layer is tempting straight from the saucepan—but wait until the brownie is fully cool before spreading it on. A warm base makes the layers harder to cut neatly later.

My Best Tips for Brownie Peanut Butter Rice Krispie Bars

Cool the brownie completely before adding the cereal layer. That’s the little pause that keeps all three layers distinct and makes the finished bars so much prettier on a platter.

Use parchment with an overhang. Then you can lift the whole slab onto a board instead of trying to cut tidy bars inside the pan.
Stir the peanut butter mixture only until it looks smooth and starts to bubble. Add the cereal off the heat, and press it down lightly so it stays pleasantly crisp.
For clean cuts, use a large sharp knife and wipe the blade between slices. If the chocolate has become very cold and firm, give the slab a few minutes at room temperature first.
Sprinkle mini chocolate chips or peanut butter chips over the topping before it sets if you want an extra little flourish.

How to Slice and Serve the Bars

These Rice Krispie dessert bars slice beautifully and serve well in just about any setting — from game day spreads to casual coffee breaks. Whether you’re cutting them into generous bars or tiny party bites, a few simple tricks make the edges clean, the layers neat, and the presentation extra pretty.

Cut into 24 bars for generous servings, or 48 mini squares for a party tray.
Use a long, sharp knife for the cleanest edges, wiping it after each pass through the chocolate layer.
For gifting, chill the bars first, then stack with parchment between layers and pack in a snug box or covered tin.
Let the bars sit at room temperature for a few minutes before serving so the brownie layer tastes fudgy and the chocolate topping loses its refrigerator chill.

These also look lovely beside Reese’s Peanut Butter Cup Brownies when you’re putting together a chocolate peanut butter dessert table.

How to Store Peanut Butter Rice Krispie Brownie Bars

Keep the bars in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment so the chocolate tops stay smooth. Because the brownie mix and toppings can vary, use your package’s storage guidance if it calls for a shorter time.

For longer storage, freeze completely set bars in a single layer until firm, then wrap them individually and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, still wrapped, and let them stand briefly at room temperature before serving. The cereal layer tastes best when it has had a little time to lose its deep chill.

Fun Variations on Peanut Butter Rice Krispie Brownie Bars

Keep the same brownie, cereal, and chocolate amounts, then play with the finish.

Scatter peanut butter chips over the warm chocolate for extra peanut butter flavor, or add a light caramel drizzle after the topping sets.
For a sweeter, softer bite, sprinkle a small handful of mini marshmallows over the cereal before you pour on the chocolate. That version has a little of the spirit of these marshmallow peanut butter chocolate bars.
For the richest chocolate contrast, choose a dark brownie mix and semisweet chips.
If you’re baking for a crowd with a serious sweet tooth, use milk chocolate chips instead. Either one makes a wonderful top layer!
Double Salted: Add a pinch of sea salt to both the cereal layer and the chocolate top if you love that salty contrast.

Perfect for Tailgating, Parties, and Gifting

These Brownie Peanut Butter Rice Krispie Bars are sturdy, slice‑clean, and travel beautifully, which makes them one of my favorite easy tailgating treats. Make the slab the day before a game or get‑together, then slice it just before you pack it. These Rice Krispie dessert bars chill well, and the chocolate peanut butter topping stays neat when stacked with parchment in a snug tin or gift box.

Small squares fit perfectly into a mixed dessert tray, and bigger bars make great edible gifts for anyone who never turns down chocolate and peanut butter.

For game day, cut them into mini squares so guests can grab one with a single hand without missing a play — truly easy tailgating treats. If you’re building a larger spread, pair them with another recipe from the Sweet & Easy Super Bowl Recipes Cookbook for a fun mix of chocolate peanut butter bars and crowd‑pleasing bites.

If you’re serving outdoors, keep in mind that the chocolate top will soften in warm weather. Store the bars in a cooler or shaded spot so the layers stay firm and your easy tailgating treats look just as good as they taste.

Peanut Butter Rice Krispie Brownie Bars FAQs

Can I use homemade brownies instead of a mix?

Yes. Bake a homemade brownie recipe sized for a 9-by-13-inch pan and cool it completely before adding the cereal layer. A fudgy brownie makes a particularly lovely base.

Can I use crunchy peanut butter?

Yes, although creamy peanut butter coats the cereal more evenly. Crunchy peanut butter adds nut pieces and makes the middle layer a bit more textured.

Nut‑Butter Swaps: If you’re avoiding peanut butter, you can swap in almond butter, cashew butter, sunflower seed butter, or tahini—any creamy, drippy nut or seed butter works perfectly in these bars.

Why is my chocolate topping cracking when I cut it?

It may be too cold. Let the chilled slab stand at room temperature for a few minutes, then cut with a sharp knife. Adding the optional 2 tablespoons peanut butter to the melted chocolate also makes the topping a little softer.

Can I make these Rice Krispie dessert bars a day ahead?

Absolutely. Make and chill the full pan, cover it tightly, and refrigerate overnight. Slice shortly before serving so the chocolate tops and edges look their best.

That fudgy brownie base, chewy peanut butter crunch, and smooth chocolate top make every square such a treat! These Rice Krispie dessert bars slice beautifully — cut them small for easy tailgating treats or wrap up generous pieces to share. They’re basically chocolate peanut butter bars with a fun, crunchy twist, and they always disappear fast.

When you make them, I’d love to see your pan on Instagram, Pinterest, or Facebook. Happy no baking!

More Krispie Recipes

Brownie Peanut Butter Rice Krispie Bars

Kim Lange

Fudgy brownies topped with a chewy peanut butter Rice Krispie layer and a smooth chocolate finish. Cut into 24 bars or about 48 mini party squares.

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Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Chill Time 45

Total Time 1 40

Course Dessert

Cuisine American

Servings bars

Calories 320 kcal

Equipment

9-by-13-inch baking pan
Parchment paper
Medium saucepan
Spatula
Microwave-safe bowl or double boiler
Sharp knife

Ingredients

Brownie Base

1 box brownie mix that makes a 9-by-13-inch pan
Eggs, oil, water, or other ingredients called for on the brownie mix box

Peanut Butter Rice Krispie Layer

1 cup 1 cup creamy peanut butter
½ cup 1/2 cup unsalted butter
½ cup 1/2 cup packed brown sugar
1 teaspoon 1 teaspoon vanilla extract
3 cups 3 cups Rice Krispies cereal

Chocolate Topping

1 ½ cups 1 1/2 cups milk or semisweet chocolate chips
2 tablespoons 2 tablespoons peanut butter, optional optional

Instructions

Brownie Base

Line a 9-by-13-inch pan with parchment, leaving an overhang. Prepare 1 box brownie mix with the eggs, oil, water, or other ingredients listed on the box. Bake in the 9-by-13-inch pan according to package directions. Cool completely in the pan.

Peanut Butter Rice Krispie Layer

In a saucepan over medium heat, stir 1 cup creamy peanut butter, 1/2 cup unsalted butter, and 1/2 cup packed brown sugar until smooth and just beginning to bubble. Remove from heat and stir in 1 teaspoon vanilla extract.
Fold 3 cups Rice Krispies into the warm peanut butter mixture until coated. Spread over the completely cooled brownie and press gently into an even layer.

Chocolate Topping and Slicing

Melt 1 1/2 cups chocolate chips with the optional 2 tablespoons peanut butter in short microwave bursts, stirring between each, or in a double boiler. Spread over the cereal layer.
Refrigerate for 30 to 45 minutes until set. Lift out by the parchment, let stand for a few minutes if very firm, and cut into 24 bars or about 48 mini squares.

Notes

Choose a brownie mix that is sized for a 9-by-13-inch pan; box ingredients and bake times vary
A homemade 9-by-13-inch brownie recipe also works if cooled completely before topping.
Store airtight in the refrigerator for up to 5 days or freeze wrapped bars for up to 2 months.

Nutrition is an estimate for 1 of 24 bars, based on a typical brownie mix and including the optional 2 tablespoons peanut butter; actual values depend on the mix and chocolate used.