Celebrating big time over here in the LLK household!
Little Boy #3 has finally decided to be the BIG BOY that he is and stay in his own bed ALL night. No more waking up in the wee hours of the morning with a sore hip, a foot in my face, and one arm completely asleep! Those of you who have ever been forced involuntarily into a co-sleeping situation know exactly what I’m talking about! I love that kid and all his snuggly ways, but seriously, I don’t want to see your sweet little face until… um, let’s say at least 6am, okay?
This mama needs space!
Since all celebrations need chocolate I decided to make some Chocolate Peanut Butter Rice Krispie Bars…
Of course, they are not just regular old rice krispie bars, though I love those to pieces and could eat a whole pan without even apologizing. These have more of a CARAMEL base made with BUTTER and BROWN SUGAR, with a little PEANUT BUTTER for good measure, and a thick layer of CHOCOLATE on top! I’m pretty sure you’re going to love them.
So let’s make these and celebrate the little victories in life, like sleeping without feet in your face!
PrintChocolate Peanut Butter Rice Krispie Bars
Rice Krispie Bars with a caramel base, peanut butter, and a chocolate topping! Something good made even better!
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/2 cup butter
- 2/3 cups dark brown sugar
- 1/3 cup heavy cream
- 1/4 cup creamy peanut butter
- 2 cups mini marshmallows
- 5 cups Rice Krispie cereal
- 1 cup semisweet chocolate chips
- 2 tablespoons creamy peanut butter
Instructions
- Prepare a 9 by 9 inch baking pan by lining it with parchment paper. In a large pan, melt butter over medium high heat. Add brown sugar and stir to dissolve. Stir in the heavy cream, and bring to a boil, stirring constantly. Boil for 1 minutes, then turn the heat down to medium low and add the peanut butter and marshmallows. Stir until the marshmallows are melted. Remove from the heat and add cereal. Stir until well coated.
- Press the cereal mixture into the bottom of the pan.
- In a small microwave safe bowl, melt chocolate chips and peanut butter for 30 seconds. Stir and then microwave in 15 second intervals until the smooth.
- Spread the chocolate peanut butter mixture over the cereal bars in an even layer. Chill 30 minutes to set the chocolate, and then remove from the pan and cut into bars.
Nutrition
- Serving Size: 1 Bar
- Calories: 316
- Sugar: 24g
- Sodium: 173mg
- Fat: 19g
- Saturated Fat: 9.8g
- Unsaturated Fat: 7.3g
- Trans Fat: 0.4g
- Carbohydrates: 38g
- Fiber: 1.4g
- Protein: 3.6g
- Cholesterol: 28mg
These look amazing! I love the fact that you added caramel to chocolate + peanut butter. 🙂
Thanks so much Ashlyn!
These are insanely delicious. Wow! I made them exactly as written, except substituted a few weeks of the chocolate chips in the topping with butterscotch chips. Thank you for a phenomenal recipe!
Teri, thanks so much for letting me know how these turned out for you! So glad you loved them too!
It says 2 tablespoons of pb but mentions melting it with marshmallows then later with chocolate chips. So how much pb in each scenario?
Could you substitute light brown sugar and milk for the cream?
Hi Jane, I’m sure the light brown sugar would be fine, but I haven’t tried subbing the cream for milk. Let me know how it goes if you decide to try them.
I made these for a church event and they were a huge hit. I did add about 50% more peanut butter into the caramel mixture and a bit more in the chocolate topping. I also swirled melted peanut butter on top (can NEVER have enough peanut butter!). They were fabulous.
I agree about the peanut butter! Love it!
I made these today I did not have heavy cream on hand so I tried it with regular 2% milk and they turned out great 🙂 thanks for the recipe
Good to know, thanks Trisha!
Thanks so much for this recipe! I had tasted simliar bars, but they were store bought. These were a hit at our household and I posted them on my blog as well. We used Half & Half and light brown sugar and they still turned out amazing!
Could you freeze these? They look delicious by the way.
I don’t know about freezing them Vanessa. I feel like they might loose the crispy, chewy texture, but let me know how it goes if you decide to try it.
This recipe was a HIT at our house! Thanks!
So glad Sarah!
Could you use corn flakes instead of rice crispy?
How much big marshmallows would you use I don’t have any mini marshmallows on hand?
By chance do you have a kitchen scale handy? You need about 4 ounces of marshmallows for this recipe.
I don’t have a scale so what can I do?