These Peanut Butter Rice Krispie Treats are a healthier spin on the classic rice crispy square—perfect for peanut butter fans who want a no-bake, quick, and satisfying treat. Made without marshmallows or refined sugar, these bars are dairy- and gluten-free when you choose dairy-free chocolate. They take about 10 minutes to assemble, then chill until set.
If peanut butter were a food group, I’d be all in. I enjoy it daily and I’m always testing new ways to use it. These peanut butter rice krispie treats join my favorite no-bake recipes like flourless peanut butter cookies and chocolate peanut butter pie—easy to make without turning on the oven and reliably delicious.
Why you’ll love this recipe
- Easy no-bake dessert: Ready in minutes and chilled until firm—great for hot days.
- Healthier than traditional rice krispie treats: No marshmallows or refined sugar.
- Dairy-free and gluten-free options: Use dairy-free chocolate and gluten-free puffed rice cereal.
- Versatile snack or dessert: Rich enough for dessert, wholesome enough for an on-the-go snack.
Recipe ingredients
This recipe uses just a handful of pantry staples and can be adapted based on what you have on hand. Choose natural peanut butter for the cleanest ingredient list.
- Peanut butter — 1 cup. Natural, no added sugar or preservatives is best.
- Crisp rice cereal — 2½ cups. Regular Rice Krispies or a brown rice crisp cereal both work.
- Maple syrup — 1/3 cup. Honey is an acceptable substitute.
- Melted oil — 1/4 cup. Coconut oil melts well and adds subtle flavor; any neutral oil or melted butter can be used.
- Vanilla extract — 1 teaspoon (optional but recommended).
- Dark chocolate chips — 1/2 cup. Use dairy-free chips to keep them vegan.
- Flaky sea salt — 1 teaspoon (optional, for finishing).
How to make peanut butter rice krispie bars
This recipe comes together in one bowl with just a few simple steps. After mixing, you’ll press the cereal mixture into a pan, add a chocolate topping, and chill until firm.
- Line an 8×8-inch square pan with parchment paper or foil and set aside.
- Warm the peanut butter briefly so it’s easy to stir. In a medium bowl, combine peanut butter, maple syrup, melted coconut oil (or other oil), and vanilla until smooth.
- Add the crisp rice cereal and gently fold until the cereal is evenly coated.
- Press the mixture firmly and evenly into the prepared pan.
- Melt the dark chocolate in short increments, stirring until smooth. Spread a thin layer of melted chocolate over the bars, sprinkle with flaky sea salt if using, and chill until set (at least 2–3 hours).
- Cut into squares and store in the refrigerator.
FAQs
Yes. By replacing marshmallows and refined sugar with peanut butter and maple syrup, these treats are more nutrient-dense and provide protein and healthy fats.
In this recipe, peanut butter acts as the binder and sweetener, eliminating the need for marshmallows while adding richness and nutrition.
Keep them refrigerated for best texture. They will stay fresh for up to one week, though the crisp rice cereal will gradually soften over time.
Recipe notes
- Storage tip: Refrigerate the bars to maintain a firmer texture and prevent softening at room temperature.
- Customize by stirring in chocolate chips or chopped nuts, or topping with sprinkles or white chocolate.
More healthy treats you’ll love
- Almond butter cookies (flourless)
- Banana snack cake with wholesome ingredients
- Flourless chocolate peanut butter cookies
- No-bake peanut butter oatmeal bars
- Peanut butter banana oat bars
- Peanut butter banana oatmeal cookies
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media to share your version.
Peanut Butter Rice Krispie Treats
Servings: 12 | Prep time: 10 mins | Cook time: 1 min (chocolate melting) | Chilling time: 30 mins–overnight | Total time: ~41 mins
Ingredients
- 1 cup natural peanut butter
- 1/3 cup maple syrup (or honey)
- 1/4 cup melted coconut oil (or other oil)
- 1 teaspoon vanilla extract
- 2.5 cups crisp rice cereal
- 1/2 cup dark chocolate chips (dairy-free if desired)
- 1 teaspoon flaky sea salt (optional)
Instructions
- Line an 8×8-inch square baking dish with parchment or foil.
- Microwave peanut butter 20–30 seconds or warm until easily stirrable. Mix with maple syrup, melted oil, and vanilla until smooth.
- Add rice cereal and fold until evenly coated.
- Transfer the mixture to the prepared pan and press firmly and evenly into the pan.
- Melt chocolate in short bursts, stirring until smooth. Spread over the bars and sprinkle with flaky sea salt if using.
- Chill until set (minimum 2–3 hours, preferably longer). Slice into squares and store refrigerated.
Notes
- Refrigerate to keep texture firm. Expect some softening of the cereal over several days.
- Variations: add chocolate chips into the mixture, use different nut butters, or finish with a drizzle of white chocolate.
Nutrition (per square, approximate)
Calories: 254 kcal | Carbohydrates: 20 g | Protein: 6 g | Fat: 18 g | Sugar: 11 g