Chocolate Peanut Butter Rice Krispie Treats Recipe (Gluten Free!)
If you love easy, no-bake desserts, you’re going to love these Chocolate Peanut Butter Rice Crispy Treats! Made with just four simple ingredients—chocolate chips, peanut butter, maple syrup, and crispy rice cereal—this recipe comes together in no time and is sure to be a crowd-pleaser.
Print Recipe
Pin Recipe
Servings: 16 squares
Equipment
- 1 large pot or microwave-safe bowl
- 1 silicone spatula
- 1 8-inch or 9-inch square baking dish lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Rice Crispy Treats
- 1½ cup (270 grams) chocolate chips or chopped chocolate dark or semi-sweet chocolate
- 1 cup (258 grams) natural peanut butter
- ⅓ cup (107 grams) pure maple syrup
- 5 cups crispy rice cereal I didn’t provide a weight measurement since some brands vary in density, making their weights differ
Optional
- 1 teaspoon vanilla extract mixed in before crispy rice cereal
- ⅓ cup (73 grams) coconut oil, melted only if you need to smooth the chocolate peanut butter mixture
Instructions
- Line an 8-inch or 9-inch square pan with parchment paper, ensuring there’s enough overhang to lift the bars out easily later. Set aside.
- In a large pot over medium-low heat, combine the chocolate chips or chopped chocolate, peanut butter, and maple syrup. Stir constantly until melted and fully combined, creating a smooth, creamy mixture. If the mixture is not getting creamy, add coconut oil - it's optional but helps with the creamy texture if your peanut butter is a little dry. Careful not to overheat the chocolate, it will seize. Remove the pot from the heat. Mix in vanilla extract.1½ cup chocolate chips or chopped chocolate, 1 cup natural peanut butter, ⅓ cup pure maple syrup, ⅓ cup coconut oil, melted, 1 teaspoon vanilla extract
- Or, in a microwave-safe bowl, melt chocolate, peanut butter and maple syrup in 20-second increments, until smooth and creamy. Mix in vanilla extract.
- Using a silicone spatula, gently fold in the crispy rice cereal until every piece is evenly coated with the chocolate-peanut butter mixture and there are no dry patches left.5 cups crispy rice cereal
- Press the mixture firmly into a square baking pan lined with parchment paper. Make sure it’s packed firmly into an even layer using a lightly greased spoon, finger tips, or the back of a measuring cup to prevent crumbling. Freeze for about 30 minutes, or until set.
- Once set, lift the bars out of the pan using the parchment paper, and cut into squares. Enjoy these chewy, chocolatey treats right away or store them in the fridge for later!
Save This Recipe! 💌
Notes
- Don’t Overheat the Chocolate: Melt the mixture over medium-low heat to prevent the chocolate from burning or seizing. This can also be done in a microwave-safe bowl in 20-second increments.
- Press Firmly: Packing the mixture tightly into the baking pan helps ensure the bars hold together well when you slice them.
- Store: To maintain a firm texture, store the treats in an airtight container or zip lock bag in the fridge. They will last for up to 10 days. Or freeze for up to 3 months.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
