These salted peanut butter Rice Krispy treats are a favorite — extra chewy, studded with marshmallows and finished with flaky salt.
We’re throwing it back today with an embarrassingly easy snack that’s perfect for back-to-school lunches or anytime you want a nostalgic treat.
If you grew up making Rice Krispy treats from the box, you’ll recognize the basics, but a few simple tweaks turn these into something special. They’re classic, comforting, and always a crowd-pleaser.
You might not need a recipe to make these, but I have a couple of favorite techniques that make the texture richer and more indulgent — enough to share with friends and family.
I always forget how much I love Rice Krispy treats until I make a batch. We devour them, then months go by before I remember how great they are. Then I make them again and wonder why they aren’t a more regular thing — it’s a delicious cycle.
Anyone else?
These are my favorite version: peanut butter adds a creamy, slightly savory depth that balances the sweet marshmallows. It gives the bars more richness without overpowering them.
For extra flavor, try cashew butter — it lends a buttery note that’s lovely in these bars.
I also brown the butter before adding the marshmallows. Browning takes a few minutes but adds toasty, caramel-like notes that make the whole batch taste elevated and irresistible.
Another trick is to use extra marshmallows. After you melt most of them into the butter and peanut butter, stir in additional marshmallows while mixing with the cereal. That leaves pockets of gooey, chewy marshmallow throughout the bars for extra vanilla flavor and stretchiness.
I prefer cutting the bars into smaller, taller squares rather than thin rectangles — to me they have the ideal ratio of crispy to gooey. Of course, you can cut them any size you like when they set in the 9×13 pan.
These really are a perfect treat: simple, nostalgic, and easy to make while tasting way better than the basic version.
Salted Peanut Butter Rice Krispy Treats
Salted Peanut Butter Rice Krispy Treats
12
people
30
30
1
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
- Flaky salt, for topping
Instructions
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Spray a 9×13-inch baking dish with nonstick spray and set aside.
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Melt the butter in a large pot over medium heat. Cook without stirring, watching closely, until the milk solids brown and small toasty bits form on the bottom. Reduce heat to low.
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Add 15 ounces of the marshmallows to the browned butter and stir until mostly melted. Stir in the peanut butter and continue stirring until the mixture is smooth. Mix in the vanilla extract.
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Remove from heat and fold in the crisped rice cereal until it’s about halfway combined. Add the remaining marshmallows and gently fold until the marshmallows are evenly distributed, leaving some pockets of gooey marshmallow throughout.
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Press the mixture into the prepared 9×13 pan (use lightly greased hands or a piece of parchment to press). Sprinkle the top with flaky salt. Let the bars cool and set for about 30 minutes before cutting into squares of your desired size.
Dessert
American
How Sweet Eats
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Oh my — that chew.