No-Bake Marshmallow Peanut Butter Chocolate Bars

Marshmallow Peanut Butter Chocolate Bars - No Bake

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No-Bake Marshmallow Peanut Butter Chocolate Bars

Layered no-bake bars with a glossy chocolate base, crunchy peanut butter Rice Krispie filling, fluffy marshmallow cream, and a chocolate topping. Made in a silicone mold for thick, clean-cut bars!

Prep Time20

Chill Time40

Total Time1

Course: Dessert, no bake, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: chocolate, layered peanut butter bars, marshmallow peanut butter bars, no bake, no-bake chocolate bars, no-bake marshmallow peanut butter chocolate bars, peanut butter, peanut butter chocolate bars, sweet

Servings: bars

Calories: 487kcal

Equipment

Silicone bar mold
Microwave-safe bowl
Mixing bowl
Offset spatula

Ingredients

Chocolate Base and Topping

1 cup chocolate chips milk, semi-sweet, or dark
1 tablespoon coconut oil
sprinkles, chocolate drizzles, edible glitter, or flaky sea salt optional toppings

Peanut Butter Rice Krispie Layer

2 tablespoons butter softened
¾ cup creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla extract
salt pinch
½ cup Rice Krispies

Marshmallow Layer

1 cup marshmallow fluff

Instructions

Melt 1 cup chocolate chips with 1 tablespoon coconut oil in 20 to 30 second microwave bursts, stirring between each until smooth. Spoon about 1 tablespoon melted chocolate into the bottom of each silicone mold cavity. Tilt or tap to spread evenly. Chill 5 to 10 minutes.
Beat 2 tablespoons softened butter until smooth. Mix in 3/4 cup peanut butter, 1/3 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Fold in 1/2 cup Rice Krispies.
Divide the peanut butter mixture evenly over the set chocolate base. Press gently into a smooth, compact layer. Chill 10 minutes.
Spoon 1 cup marshmallow fluff onto the peanut butter layer. Spread gently with a spoon or offset spatula. Chill 10 to 15 minutes.
Rewarm the remaining melted chocolate if needed. Spoon or pour chocolate over each bar to fully cover the marshmallow layer. Add sprinkles if desired. Chill 20 to 30 minutes until fully set.
Pop each bar out of the silicone mold and serve.

Notes

Chilling is key: Don't skip the chill steps between layers. Each one helps the layers stay separate and gives you that clean cross-section.

Chocolate tip: Use good-quality chips like Ghirardelli for the smoothest melt and glossiest finish.

Storage: Room temperature 3 to 4 days in a single layer. Refrigerate up to 1 week. Let soften 10 minutes before serving.

Nutrition