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Caramel Peanut Butter Rice Krispies
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Caramel Peanut Butter Rice Krispies

Caramel, Peanut Butter and Marshmallow and a luscious Chocolate Peanut layer are in cahoots with Rice Krispies! Thank you ingredients! Chewy, gooey and so good!
Prep Time5 mins
Course: Dessert
Keyword: bars, caramel, chocolate, marshmallow, no bake, peanut butter, Rice Krispies
Servings: 16 Servings
Author: Kim Lange


Caramel Peanut Butter Rice Krispies

  • 4 tablespoons butter
  • 10 ½ ounces mini marshmallows
  • ½ cup peanut butter
  • 5 cups Rice Krispies
  • cup Kraft Premium Caramel Bits

Chocolate Peanut Butter Layer

  • 1 cup semi-sweet chocolate chips
  • cup peanut butter


  • In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted and remove from heat.
  • Stir in peanut butter until melted, then add in Rice Krispies. Fold or stir gently until well coated.
  • Add the caramel bits in while the Rice Krispies are still warm, so the caramel gets soft and gooey, but not completely melted, by folding them in, until evenly distributed.
  • Using buttered spatula or wax paper evenly press mixture into 8x8 or 9x9 inch pan coated with non-stick spray or use tin foil and so they come out easily using non-stick spray. Do not compact the bars when pressing down the mixture, they more you compress they harder they are to cut into bars, as most rice krispie treats are.
  • Let cool.

Chocolate Drizzle

  • Pour chocolate chips into a small microwavable bowl. Melt for 1 minute, add peanut butter, mix and melt 30 seconds, stir, if needed, repeat until chocolate and peanut butter are melted.
  • Pour chocolate/peanut butter mixture on top of the rice krispies and spread evenly.
  • Let sit until chocolate hardens or you can harden if faster by placing in fridge for 10 minutes or so.
  • Cut into desired square size on cutting board with sharp knife.


Place treats in sealed container for up to one week, but they won't last that long... :) Enjoy!