Hamdi Saidani These Pioneer Woman Chocolate Peanut Butter Rice Krispies Bars are regular rice krispies treats that went completely off script. Butter, semisweet chocolate chips, peanut butter, and an absurd amount of marshmallows melted together on the stovetop, folded into crispy rice cereal, and pressed into a big pan. No oven, no baking, about 25 minutes start to finish.
The hardest part is stirring through that thick chocolate peanut butter mixture before it cools and sets up on you. Get your wooden spoon ready, it’s a workout. But the second you bite into one of those fudgy, extra-marshmallow squares, you’ll know it was worth it.
Why You Need to Move Fast
Once the chocolate, peanut butter, and marshmallow mixture comes off the heat, the clock starts. It thickens fast as it cools, and folding in 12 cups of cereal gets harder with every passing minute.
Have your cereal measured out and your extra marshmallows ready before you start melting. If you’re scrambling to measure while the pot cools, you’ll end up with a stiff mess that won’t press flat.
Chocolate Peanut Butter Rice Krispies Bars Ingredients
- 1 cup unsalted butter
- 24 ounces semisweet chocolate chips
- 50 ounces mini marshmallows, divided
- 1/2 cup creamy peanut butter
- 12 cups Rice Krispies cereal
How To Make Pioneer Woman Chocolate Peanut Butter Rice Krispies Bars
- Prep the Pan: Lightly spray a 12×17 inch pan with nonstick spray. Unwrap the butter and save the wrappers for pressing the bars into the pan later. They’re greasy enough to keep everything from sticking to your hands.
- Melt Everything Together: Melt the butter, chocolate chips, 40 ounces of the marshmallows, and peanut butter in a large pot over medium heat, stirring constantly with a sturdy wooden spoon. Scrape the bottom so nothing scorches. When it’s nearly smooth, pull it off the heat and stir hard to finish combining.
- Fold In the Cereal and Extra Marshmallows: Move fast here because this mixture sets up quickly. Fold in the rice cereal until it’s completely coated, then scatter the remaining 10 ounces of marshmallows on top and fold them in gently so they stay whole.
- Press and Cool: Transfer the mixture to the prepared pan and use the buttery side of the reserved butter wrappers to press everything into an even layer. Let the bars cool completely at room temperature before cutting into squares.
How To Cut Clean Squares
Wait until the bars are fully cooled and firm before you touch a knife to them. If they’re still warm, the chocolate mixture smears and the squares fall apart.
A large sharp knife dipped in warm water and wiped dry between cuts gives you the cleanest edges. Aim for 2-inch squares and you’ll get at least 48 pieces from the pan.
Can You Make These the Night Before
Yes, and they actually hold up better that way. The chocolate peanut butter layer firms up overnight and the bars slice cleaner the next day than they do the same afternoon.
Cover the pan tightly with plastic wrap and leave them at room temperature. Don’t refrigerate or the bars get too hard and lose that fudgy, chewy texture.
How To Store
Keep these bars in an airtight container at room temperature for up to 4 days. Don’t put them in the fridge or they’ll turn into bricks. They travel well, which makes them perfect for potlucks, cookouts, and bake sales. You can freeze them in a single layer between parchment paper for up to 2 months.
Nutrition
- Calories: 185 kcal (estimated)
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Pioneer Woman Chocolate Peanut Butter Rice Krispies Bars
Description
These Pioneer Woman Chocolate Peanut Butter Rice Krispies Bars are regular rice krispies treats that went completely off script. Butter, semisweet chocolate chips, peanut butter, and an absurd amount of marshmallows melted together on the stovetop, folded into crispy rice cereal, and pressed into a big pan. No oven, no baking, about 25 minutes start to finish.
The hardest part is stirring through that thick chocolate peanut butter mixture before it cools and sets up on you. Get your wooden spoon ready, it’s a workout. But the second you bite into one of those fudgy, extra-marshmallow squares, you’ll know it was worth it.
Ingredients
Instructions
- Prep the Pan: Lightly spray a 12×17 inch pan with nonstick spray. Unwrap the butter and save the wrappers for pressing the bars into the pan later. They’re greasy enough to keep everything from sticking to your hands.
- Melt Everything Together: Melt the butter, chocolate chips, 40 ounces of the marshmallows, and peanut butter in a large pot over medium heat, stirring constantly with a sturdy wooden spoon. Scrape the bottom so nothing scorches. When it’s nearly smooth, pull it off the heat and stir hard to finish combining.
- Fold In the Cereal and Extra Marshmallows: Move fast here because this mixture sets up quickly. Fold in the rice cereal until it’s completely coated, then scatter the remaining 10 ounces of marshmallows on top and fold them in gently so they stay whole.
- Press and Cool: Transfer the mixture to the prepared pan and use the buttery side of the reserved butter wrappers to press everything into an even layer. Let the bars cool completely at room temperature before cutting into squares.
