Rice Krispie Squares are a classic treat. And they’ve definitely earned that reputation; they’re sweet without being overbearing, crunchy and chewy at the same time, and super easy to make.
In fact, it’s hard to think of anything that could make them better.
But then peanut butter and chocolate come to mind. And it hits you… “Why haven’t I tried that yet?”
That’s the thought that hit me, anyway. I suppose you could have thought “Ew,” or “Why?” But, for the sake of this recipe, I’m going to assume you felt the same way I did.
I’ll admit, the extra ingredients and steps in this recipe do take away the “super easy to make” quality of Rice Krispie Squares. But that doesn’t mean I would classify them as difficult. Not even intermediate. They’re still fairly easy, just a little more time consuming.
The recipe even leaves room for adjustment. Take the cocoa powder, for instance. I like the subtle flavour that two teaspoons provide, but someone with a real chocolate craving would probably prefer three.
And if you want an extra kick of peanut butter (or if you use something larger than a 5 x 5 pan), you can easily increase the amount of peanut butter spread; just make sure the amount of peanut butter used equals the amount of icing sugar, then split the Rice Krispie mixture into three layers instead of two.
Peanut Butter-Chocolate Rice Krispies Square
- 1/4 cup butter
- 8 cups mini marshmallows
- 2 to 3 teaspoons cocoa powder
- 1 teaspoon vanilla
- 8 cups Rice Krispies
- 1/2 cup peanut butter
- 1/2 cup icing sugar
- Line a 5×5 pan with parchment paper. Spray with cooking oil. Set aside the parchment paper and cooking spray to use again later.
- Melt butter over medium-low heat. Add marshmallows, stirring until melted. Stir in cocoa powder and vanilla. Remove from heat.
- Stir Rice Krispies into marshmallow mixture until they’re completely covered.
- Pour 1/3 to 1/2 of the Rice Krispie mixture into the pan and press it down firmly (you can wet your hands with cool water to prevent them from sticking). Remove the parchment paper and square.
- Line the pan with new paper and spray it with cooking oil. Pour the remainder of the mixture into the pan, pressing down firmly.
- In a bowl, melt the peanut butter–this should take about 30 to 45 seconds. Stir in the icing sugar. Spread the mixture over the Rice Krispies in the pan.
- Flip the other Rice Krispie square over the peanut butter.
- Allow the square to cool before cutting.