Hello snack time! These peanut butter and jelly Rice Krispy treats are a playful twist on the classic and one we absolutely love. Made with crushed freeze-dried strawberries and a sprinkle of flaky salt, they’re impossible to resist.
Rice Krispy treats were already a favorite, but this Peanut Butter & Jelly version takes them up a notch.
These salted peanut butter and jelly Rice Krispy treats are the ultimate snack—chewy, crispy and full of flavor.
One of the most popular versions here is my salted peanut butter Rice Krispy treats recipe. They’re chewy, crisp and perfectly balanced between rich and light.
For this PB&J twist we don’t use spreadable jam. Instead, we add fruit flavor with crushed freeze-dried strawberries. You can swap in raspberries or blueberries if you prefer—any fruity punch will work.
Which jelly do you prefer with your PB&J? I’m a strawberry person all the way. My sister-in-law loves raspberry preserves. Grape was my childhood default, but I moved away from it after eating too many grape PB&Js in kindergarten. Now strawberry is my go-to, so that’s what I chose for these treats.
These bars are delicious and simple to make. I follow my peanut butter Rice Krispy treats method, then stir crushed freeze-dried strawberries into half of the mixture and layer them. Pressing the layers together melds the flavors so you get bites of peanut butter alongside tangy berry—just like PB&J.
Three techniques I always use for the best Rice Krispy treats:
- Brown the butter when you have the time. It adds depth and a caramelized note that elevates the bars.
- Fold in a few whole mini marshmallows so you get extra marshmallow chew throughout.
- Use a slightly smaller pan for thicker bars with more chew and texture.
These are ideal for back-to-school lunches or an after-school treat—fun, nostalgic and easy to pack in a lunchbox.
The chewiness is what makes them irresistible.
Peanut Butter and Jelly Rice Krispy Treats
Peanut Butter and Jelly Rice Krispy Treats
12 people
30 mins
30 mins
1 hr
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Ingredients
- ½ cup unsalted butter
- 20 ounces mini marshmallows (about 2 bags)
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 8 cups crisped rice cereal
- ⅓ cup crushed freeze-dried strawberries
- Flaky salt, for topping
Instructions
- Spray a 9×13-inch baking dish with nonstick baking spray.
- Melt the butter in a large pot over medium heat. Cook without stirring, watching carefully, until brown bits begin to form on the bottom. Reduce heat to low and stir in 15 ounces of the marshmallows. Add the peanut butter.
- Stir continuously with a spatula until the marshmallows and peanut butter melt completely. Stir in the vanilla extract.
- Remove from heat and pour in the cereal. Stir until the cereal is about halfway combined, then stir in the remaining marshmallows and mix until evenly distributed.
- Press half of the mixture into the prepared 9×13 dish. Stir the crushed freeze-dried strawberries into the remaining mixture, then press that layer over the peanut butter layer.
- Sprinkle the top with flaky salt. Let the bars set and cool for 30 minutes before cutting. Slice to your preferred size.
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