Fudgy Peanut Butter Rice Krispie Treats

These peanut butter rice Krispie treats treats are anything but ordinary. The bottom layer of these bars is a fudgy blondie base that you will adore.

A soft and chewy layer of peanut butter blondies, a layer of white chocolate peanut butter krispies, and a marshmallowy layer of rice krispy treats! Heaven.

As a kid, I always loved the sugary marshmallowy sweetness and satisfying crisp of rice krispies treats. It didn’t matter if it was the original ones in the blue wrappers that you bought from the grocery store, or the huge honkin’ ones sold in the bakeries–I loved them all. So it should come as no surprise that after posting seven rice krispies recipes on this blog, I still haven’t run out of ways to incorporate this underrated cereal into something magically sinful.

It’s definitely been what feels like forever since I’ve posted a rice krispies recipe, so these Ultimate Peanut Butter Krispies Blondies were WELL overdue.

Similar to my line of Ultimate Rice Krispies Treats, these are basically rice krispies treats on steroids. With THREE different layers of rich, chewy, gooey deliciousness, one bite will knock you to your knees.

Starting from the bottom, we have an ultra soft and chewy layer of peanut butter blondies. It’s fudgy like a brownie, but without the chocolate/cocoa flavor–just pure peanut buttery goodness. I ended up using the same blondie recipe that I used for my Nutella-Stuffed Peanut Butter Blondies because I knew it would make the perfect base.

And since one layer of peanut butter just wasn’t sufficient enough, I topped the blondies with a crispy layer of white chocolate peanut butter krispies. It’s a mixture of peanut butter melted with white chocolate then combined with rice krispies cereal and chopped peanuts. I used honey-roasted peanuts for some extra sweetness, but plain will also due. It’s just four simple ingredients, but I swear it’s like crack. I’m seriously thinking of just making up a batch of it and eating it straight from the bowl.

Don’t judge me…

Once that layer set, I made up some rice krispies treats for the third and final layer. Since there’s already two layers of peanut butter in these puppies, I decided to stick with the original. To get them soft and ooey gooey, I melt the butter first, then stir in the marshmallows (minus a half cup or so), heating them just until they’re mostly melted and puffy. I’ve found that when you heat the marshmallows and butter together for too long, it results in tougher treats. Once the marshmallows are nice and puffy, I stir in the cereal and reserved marshmallows until just combined. It’s having those thick streaks of marshmallow throughout the treats that create that gooey marshmallow pull.

Click here for the blondie recipe for the bottom layer.

Fudgy Peanut Butter Rice Krispie Treats

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5 from 2 reviews

• Author: Jillian Hatsumi
• Total Time: 20 minutes
• Yield: 24–30 bars 1x

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Description

Peanut butter blondies layered with peanut butter krispies and classic Rice Krispies treats. A trifecta of fudgy, crunchy deliciousness!

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Ingredients

Units USM Scale 1x2x3x

Peanut Butter Blondie:

• 1/2 cup (1 stick / 115 g) unsalted butter, melted
• 1 cup (250 g) creamy peanut butter
• 1 cup (200 g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (130 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Peanut Butter Krispies:

• 3/4 cup peanut butter
• 6 oz white chocolate chips or chopped white chocolate
• 1 cup crisp rice cereal
• 1/2 cup chopped peanuts (honey-roasted or plain)

Rice Krispies Treats:

• 2 tablespoons salted butter
• 3 1/2 cups mini marshmallows, divided
• 2 cups crisp rice cereal

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Instructions

Make the Blondie:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, stir together the melted butter and peanut butter until smooth. Stir in the brown sugar, then beat in the eggs one at a time. Stir in the vanilla.
3. Fold in the flour, baking powder, and salt until just combined. Spread evenly in the prepared pan.
4. Bake for 18–22 minutes until the edges are set and the center is just barely firm (do not overbake — the blondie should still look slightly underdone in the center). Let cool completely in the pan before adding the next layer.

Make the Peanut Butter Krispies:

1. In a medium microwave-safe bowl, heat the peanut butter and white chocolate in the microwave for 1 minute. Remove, stir, then microwave another 30 seconds. Stir until smooth. Add the cereal and chopped peanuts, stirring until combined. Spread evenly over the cooled blondies. Refrigerate while you make the rice krispies layer.

Make the Rice Krispies Treats:

1. In a medium saucepan, melt the butter over medium-low heat. Add 3 cups of the mini marshmallows, stirring until mostly melted and puffy. Stir in the cereal until combined. Turn off the heat and stir in the remaining 1/2 cup marshmallows. Dump over the peanut butter krispies layer and use a greased spatula to pack gently into an even layer. Refrigerate for 1 hour until all layers are set.
2. Run a knife around the sides of the pan to loosen. Using the parchment overhang, lift the bars onto a cutting board. Slice into squares, serve, and enjoy!

Notes

The secret to ooey-gooey rice krispies treats is reserving about half a cup of marshmallows to stir in off the heat — those unmelted pockets of marshmallow create the stretchy, gooey pull. Don’t over-cook the marshmallow base or the treats will be tough.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Cuisine: American

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