It’s simple to peanut butter-up standard Rice Krispies treats: just add a hefty spoonful of peanut butter to the melting marshmallow and butter mixture–anywhere from 1/3 to 2/3 of a cup–and stir until smooth, then proceed as usual.

coll makes a Rice Krispies and peanut butter truffle sort of thing: blend 1 cup creamy peanut butter, 1 stick softened butter, and 2 cups confectioner’s sugar. Fold in 1 cup Rice Krispies. Form into small balls and freeze. Roll the balls in 12 oz. melted chocolate and allow to set.

Becca Porter shares a family recipe that’s chock-full of peanut butter and much more like candy than Rice Krispies treats. Here’s her recipe:

2 cups granulated sugar
2 cups light corn syrup
2 1/2 cups creamy peanut butter
6 cups Rice Krispies (or less depending on taste), separated

In a large bowl place 5 cups Rice Krispies, reserving 1 cup. Bring sugar and corn syrup to a full boil over high heat. Count to 50 to 55 seconds. Immediately take pot off heat and stir in peanut butter. When it is fully combined pour over Rice Krispies in bowl. Add remaining Rice Krispies until the consistency is to your taste. Spread evenly in a 13×9” pan. Cool completely before cutting.

To make this treat softer and gooier, decrease the amount of Rice Krispies.

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