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 Do you like peanut butter and chocolate?
Me too. 
Oh boy. 
Me two, me three and me ten million. 
You may have tasted this 
Peanut Butter and Chocolate Krispie Treat recipe before. 
I believe folks have been making it for years. 
Maybe not ten million years or anything, 
but years. 
Years and years. 
And why wouldn’t they? 
It’s easy, simple, quick, tasty, chocolaty, peanutbuttery
and just down right wonderful. Plenty of good reasons to make this, my friends. 
Sure hope you do!

Peanut Butter and Chocolate Krispie Treats
Time: 15 minutes + 30 minutes for chocolate to set
Yield: A 9×9 pan, cut as small or large as you like
Recipe adapted from my lovely treat making sister Alli Bahr
1 C sugar
1 C light corn syrup
1 C peanut butter (I like chunky, though I wish I weren’t so chunky)
4 1/2 C rice krispie cereal
1 t vanilla
2 C chocolate chips 
1. Pour your rice krispies into a large bowl and set it aside. 
2. Into a medium sized sauce pan pour the corn syrup….
and sugar. Mix it together and bring it to a boil over medium high heat, stirring constantly. Let the yummy concoction boil for 1 minute, then remove it from the heat. 
 What a messy cup! Yes, I used the same cup to measure both corn syrup and peanut butter. 
Don’t tell Martha. 
3. Add the peanut butter to your sauce pan…. 
….and mix it all in. 
4. Stir in a splash of vanilla. 
5. Pour the peanut buttery, sugary concoction of bliss over the top of your rice krispies. Use a wooden spoon to stir it until all of the cereal is coated nicely. 
6. Spray a 9×9 pan with cooking spray and pour the coated cereal into it. Spray your hands with cooking spray and use them to press the peanut buttery goodness to the sides and corners of the pan. 
What a great idea!
Please pass it on to Martha. 
Not today or anything, just the next time you meet for lunch. 
7. Pour your chocolate chips into a glass bowl or measuring cup. Heat in the microwave for 30 seconds. Stir it. Heat it for another 30….stir it. Heat it again for 30 seconds and stir until smooth. You don’t want to get the chocolate too hot, here.  It will turn pasty and chalky and all your dreams will crumble into ruins right before your eyes. Just heat it slowly and life will be swell. 
8. Pour the chocolate over the top of the yummy cereal and spread it evenly.  Pop the whole pan in the fridge to chill for about 30 minutes, to allow the chocolate to set up. If the bars are left in the fridge for an extended period of time, they will get a bit hard. Don’t worry about it! Leave the pan on the counter until the bars have reached room temperature and the texture will be just perfect.
9. Once the chocolate has set, remove the pan from the fridge and cut into bars. 


Pinterest friendly image below…
Peanut Butter Chocolate Krispie Treats from Jamie Cooks It Up!

About Jamie

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  1. Recipe was on the back of Rice Krispies box years ago. A cup of chocolate and a cup of butterscotch chips melted together. So good.

  2. You can disregard my question. I am impatient and just made another batch. 🙂 I let the syrup barely come to a boil on the outer edges of my pan before adding the peanut butter and removing from the stove. They went straight to fridge and set up good this time. I also didn’t even melt the chocolate, just added the bag of chips onto the warm rice crispies and spread with a spatula when they started to melt. They eventually melted and spread out evenly. Thanks for the great recipe! So yummy.