Desserts
This Kellogg's peanut butter Rice Krispie treats recipe delivers the perfect balance of crunchy cereal and gooey peanut butter marshmallow goodness—all without a single minute in the oven.
The secret lies in melting the marshmallows just right and folding in the cereal while the mixture is still warm, ensuring every bite has that signature crispy texture and rich peanut flavor.
After years of perfecting this classic, I’ve found the ideal ratio of ingredients to create treats that stay moist yet hold their shape when cut.
The beauty of this no-bake recipe is its simplicity: just five ingredients combine to create a dessert that’s foolproof for beginners and nostalgic for anyone who grew up with Rice Krispie treats.
The peanut butter flavor from Kellogg’s adds a deeper richness compared to traditional recipes, making these treats irresistibly indulgent. With no baking required, you can have a batch ready in under 20 minutes, perfect for last-minute gatherings or satisfying a sweet tooth on a busy day.
What you’ll end up with is a pan of golden, cuttable squares with crisp edges and a soft, peanutty center—ideal for slicing into neat portions or breaking into handheld pieces. The texture remains chewy yet sturdy, thanks to the precise melting technique that prevents the marshmallow from becoming too sticky.
These treats also hold up well at room temperature, making them perfect for parties, lunchboxes, or stashing in the pantry for a quick snack.
For extra flair, consider pressing additional peanut butter chips into the top before cooling or drizzling melted chocolate over the finished treats. Store them in an airtight container for up to a week, though they rarely last that long. Let’s get started on creating these nostalgic, no-fuss desserts!
Ingredients for kellogg's peanut butter rice krispie treats
Five ingredients, zero baking. The perfect no-fuss treats you'll crave again and again.
| Ingredient | Amount | Notes |
|---|---|---|
| Kellogg's Peanut Butter Marshmallows 🍫 | 10 oz | Large marshmallows for extra gooeyness |
| Rice Krispies Cereal 🍚 | 6 cups | Original flavor, not the square kind |
| Kellogg's Creamy Peanut Butter 🥜 | ½ cup | Natural, no added sugar preferred |
| Unsalted Butter 🧈 | ½ cup | Cut into small cubes for even melting |
| Kellogg's Peanut Butter Chips 🥜 | ¼ cup | Optional for extra peanut flavor |
The peanut butter marshmallows are the star—Kellogg's version has that extra richness you can't get with regular marshmallows. Grab the 10-ounce bag from the baking aisle, not the mini marshmallows. Same goes for the peanut butter: Kellogg's creamy is what makes these taste next-level. If you're feeling fancy, snag the natural peanut butter from Trader Joe's—it's got that perfect peanutty punch without being overly sweet. The butter? Unsalted is key—you don't want to over-salt these treats. And trust me, butterflake makes melting a breeze.
No peanut butter chips? No problem—these are totally optional, but they add that extra crunch and flavor that makes them feel like a special treat. Running low on Rice Krispies? Any crispy cereal works—Corn Flakes or even Cheerios in a pinch. Just make sure they're the original flavor, not the honey-nut or chocolatey versions. The marshmallows can be regular too, but Kellogg's peanut butter ones are what give these that signature flavor. And if you're worried about the treats being too sticky, chill the pan for 10 minutes before cutting—game changer.
These stay fresh for up to a week in an airtight container, though they usually disappear faster. For parties, press extra peanut butter chips on top before they set—looks fancy, tastes amazing. Store leftovers in the fridge to keep them extra fresh, but honestly, they're best at room temp. Double the batch—they're that good. And if you've got kids? Freeze extras in squares for quick snacks later.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you just look at the pantry and realize you already have everything. No measuring cups to lose, no weird ratios—just melt butter, stir in peanut butter, fold in marshmallows and cereal, and press. That’s it. Even my toddler could do it (though I’d supervise the stove part).
- Double Peanut Bliss: The creamy peanut butter base gets this rich, nutty depth, but then you add those peanut butter marshmallows? Pure peanut party. And when you crumble in the chips at the end? Crunch in every bite—no dry, sad edges here.
- Party Snack Hero: Between us, these are my go-to for game day, book club, or when my friends "just pop by." They’re sturdy enough to pack in a cooler (yes, I’ve done it) and cut into squares or broken into chunks—no fancy plating needed. Bonus: Kids think they’re dessert, but adults? We’re sneaking seconds.
- No-Waste Winner: This recipe uses up leftover peanut butter, stale cereal, or even those half-empty bags of chips. I’ve made a full batch with just 3 tablespoons of butter and a handful of chips—still delicious, still satisfying. And the leftovers? They last forever in an airtight container (if they last that long).
Step-by-step instructions for peanut butter Rice Krispie treats
Here's how to make these decadent treats with just a few simple steps and no oven needed.
Melt the Butter and Marshmallows Together
In a large microwave-safe bowl, combine the 0.5 cup unsalted butter and 10 oz Kellogg's Peanut Butter Marshmallows. Microwave on high for 2 minutes, then stir well. Return to the microwave and cook for another 1-2 minutes until the marshmallows are completely melted and the mixture is smooth and glossy.
Here's the thing—you want the mixture to be fully melted but not too hot when you add the cereal. If it's too runny, microwave in 10-second bursts until you reach a thick, pudding-like consistency. The marshmallows should dissolve completely without any graininess.
Stir in the Peanut Butter and Chips
Remove the bowl from the microwave and let it cool for 1 minute. Then, gently fold in the 0.5 cup Kellogg's Creamy Peanut Butter using a wooden spoon until fully combined. The mixture will thicken slightly as it cools.
Next, add the 0.25 cup Kellogg's Peanut Butter Chips and mix just until they're evenly distributed. Don't overmix here—you want to keep those chips whole for maximum crunch. The peanut butter chips will add an extra layer of texture that makes these treats irresistible.
Fold in the Rice Krispies Cereal
Working quickly, stir in the 6 cups Rice Krispies Cereal until the mixture is completely coated and no dry cereal remains. You'll notice the cereal will absorb the marshmallow mixture immediately, creating those classic puffy pockets of gooey goodness.
I know it seems like too much cereal at first, but trust me—this is the perfect ratio for maximum crunch without making the treats too dry. The cereal should be fully incorporated within 30 seconds of mixing. If you're worried about overmixing, stop when you see no more white cereal showing.
Press into Pans for Perfect Texture
Transfer the mixture to two 9x13-inch greased baking pans (or one large pan if you prefer). Using a spatula, press down firmly and evenly to create a compact layer. This step is crucial for getting that classic square shape and ensuring each piece comes out cleanly.
Smooth the top with the back of the spatula and let the treats cool completely at room temperature for 1 hour before cutting. The longer they sit, the firmer they'll become, making them easier to slice into perfect squares. Real talk: resisting the urge to cut them early is worth the wait for clean edges.
Chill and Cut for Clean Slices
Once fully cooled, refrigerate the treats for 30 minutes to firm them up even more. This chilling step prevents the treats from crumbling when you cut them. Use a sharp knife to cut into 16 equal squares (about 2-inch pieces).
For the cleanest cuts, dip your knife in hot water between each slice to prevent sticking. These treats will keep well in an airtight container at room temperature for 5 days or in the refrigerator for 2 weeks. The peanut butter flavor intensifies slightly as they sit, making them even more delicious over time.
Pro Tips For Making Kellogg'S Peanut Butter Rice Krispie Treats
- Melt Butter Slowly: The peanut butter marshmallow mix is temperamental—if you dump cold butter straight in, you’ll end up with clumps of unmelted marshmallows. Instead, melt the butter first, then gradually stir in the marshmallows over low heat. I learned this the hard way after scraping burnt chunks off my pan twice.
- Chop Peanut Butter Chips: Those peanut butter chips are there for a reason, but if you skip chopping them, you’ll get uneven texture—some bites will be crunchy, others will be drowned in goo. Roughly chop them into ¼-inch pieces before mixing so every bite has that perfect balance of crisp and creamy.
- Press Firmly, Not Fast: Rushing the final press into the pan? You’ll end up with a lopsided, crumbly mess. Press the mixture down evenly and slowly—use a greased spatula or your hands to smooth it out. Let it sit for 30 seconds to set before cutting, or it’ll fall apart when you try to slice it.
- Skip the Extra Peanut Butter: The recipe already calls for both creamy peanut butter and peanut butter marshmallows—adding more just makes the treats sticky and overly dense. Trust the original amounts; the peanut butter chips and marshmallows give enough richness without turning it into a gluey disaster.
Essential equipment for this recipe
Microwave Essentials
Your microwave is the workhorse for this recipe, so make sure you have a large microwave-safe bowl (at least 3-quart capacity) that can handle the marshmallow mixture without spilling. I use a Pyrex bowl because it distributes heat evenly and prevents hot spots that can cause uneven melting.
If your microwave has a turntable, use it to ensure the marshmallows melt uniformly. For even better control, I recommend a microwave with a power level adjustment—this lets you melt in 10-second bursts if needed to avoid overheating. 🔥
Mixing Tools
A wooden spoon is your best friend for stirring the marshmallow mixture—it won’t scratch your bowl and helps prevent the marshmallows from sticking to metal. For folding in the cereal, grab a large spatula (about 10 inches long) to press the treats into your pan evenly.
I also keep a small offset spatula on hand for smoothing the top before cooling. Avoid plastic spoons—they can melt slightly when exposed to the hot marshmallow mixture.
Pan Prep
You’ll need two 9x13-inch baking pans (or one large pan) for the perfect texture. Grease them thoroughly with butter or nonstick spray before pressing the mixture in—this prevents sticking and makes cutting the treats much easier later.
I like using Lodge brand baking pans because their durable surface ensures even heat distribution. If you’re short on pans, a large glass baking dish (like a CorningWare dish) works too, but grease it extra well to avoid any sticking.
Cutting Tools
A sharp chef’s knife is a must for clean slices, but don’t skip the hot water trick—dip your knife in hot water between cuts to prevent the treats from sticking. For extra precision, I use a small offset knife (like a Victorinox 8-inch) to cut the edges neatly.
If you’re making a big batch, a pizza cutter works great for quick, even slices. Just be sure to sharpen your knife before cutting—dull blades crush the treats instead of slicing them cleanly. ✨
Storage Containers
Once your treats are cut, transfer them to an airtight container to keep them fresh. I prefer glass containers with tight-sealing lids (like Ball mason jars or Rubbermaid containers) because they prevent moisture loss and keep the treats from drying out.
For parties, use clear plastic containers so guests can see the delicious peanut butter goodness inside. Label your container with the date—these treats stay fresh for up to 5 days at room temperature or 2 weeks in the fridge. 💫
Nutrition facts
Frequently asked questions
Why do my peanut butter treats turn out too sticky?
The marshmallow mixture needs to be fully melted but not overheated. Microwave in 30-second bursts instead of long intervals, and stir well between each. If the mixture is too runny, let it cool slightly before adding cereal. The key is a pudding-like consistency—not too thick, not too thin.
Can I substitute regular marshmallows for Kellogg's peanut butter ones?
Yes, but the flavor won't be as rich. Use 10 oz regular marshmallows and add 1-2 tablespoons peanut butter powder (or extra 0.25 cup peanut butter chips) to mimic the peanut taste. The texture will be slightly different but still delicious.
How do I make these treats less sweet?
Reduce the marshmallow amount to 8 oz and add 1 teaspoon vanilla extract to the peanut butter mixture. For extra richness, swap 0.25 cup peanut butter chips for 0.25 cup chopped peanuts. The cereal's natural sweetness will still shine, but the overall flavor will be more balanced.
Can I make these treats gluten-free?
Use gluten-free Rice Krispies cereal (like Quaker's GF version) and check that your peanut butter and marshmallows are certified gluten-free. The recipe remains the same—just ensure all ingredients meet your dietary needs. Always verify labels, as some brands process in shared facilities.
Why do my treats crack when cutting?
This happens when the treats cool too quickly or aren't pressed firmly enough. Let them cool completely at room temperature for 1 hour before chilling, and press the mixture into pans with even, firm pressure. If cracks appear, gently press them back down with a warm spatula before they set. Patience is key—rushing leads to crumbly results!