Easy Peanut Butter Rice Krispie Treats

These 4-ingredient peanut butter rice Krispie treats are gooey, chewy, & loaded with nutty flavor – made vegan with simple ingredients swaps + flavor variations included!

Sweet and Salty Gooey Peanut Butter Rice Krispie Bars

If you love the flavor of traditional rice Krispie treats and peanut butter, then get ready to fall in love when the two combine in these super gooey, crisp, crunchy, chewy, sweet, and salty peanut butter rice Krispie treats - easily made 100% vegan with super simple ingredient swaps!

All you need are four ingredients, a handful of steps, and under 15 minutes to prepare this family-favorite, child-approved, no-bake treat. With peanut butter, marshmallows, and plant-based butter, what’s not to love?! You can also easily adapt them with add-ins or make vegan peanut butter chocolate rice Krispie treats with a decadent chocolate topping.

Best of all, no one will be able to tell they’re vegan, making them as perfect for serving at potlucks and parties as they are in lunchboxes and at home – they’re totally irresistible! Looking for more ideas for guest-worthy treats? Check out my easy vegan chocolate peanut butter pie, peanut butter rice krispie balls, and vegan chocolate cupcakes.

The Ingredients

This peanut butter rice Krispie treats recipe requires only 4 simple ingredients, and I love how easy they are to veganize. Just swap regular butter, rice cereal, and marshmallows for vegan versions - it’s that simple.

• Vegan marshmallows: Use your favorite vegan marshmallows (that don’t contain gelatin). I love Dandies mini vegan marshmallows, though Trader Joe’s vegan marshmallows are a close second. Use gluten-free if necessary.
• Peanut butter: It’s best to use creamy peanut butter (crunchy or smooth).
• Vegan butter: Use good quality vegan butter, like Miyoko’s or Earth Balance, for the best flavor and richness in these rice krispie peanut butter bars. Low-fat/margarine-style options may contain too much water.
• Crispy rice cereal: Traditional Rice Krispies aren’t actually vegan. But there are several types of vegan puffed rice cereal that are vegan. Use a gluten-free version if necessary. Check FAQs for substitutes.

What Could I Add to This Recipe for Peanut Butter Rice Krispie Treats?

• Vanilla: Just a small amount of vanilla extract will taste delicious.
• Spices: Enhance the flavors of these rice krispie peanut butter treats with cinnamon, nutmeg, chai spice, pumpkin pie spice, or cayenne. Add to taste.
• Salt: If the peanut butter isn’t already salty, adding a little salt will make for a wonderfully delicious sweet and savory contrast.
• Chopped peanuts: Lightly toasted, salted or unsalted peanuts add crunch.
• Coconut flakes: Raw or toasted (I prefer the latter) to add flavor and crunch.
• Chocolate peanut butter rice krispie treats: Either fold in your favorite dairy-free mini chocolate chips or melt vegan chocolate to pour over the bars (optionally with a sprinkle of flaky sea salt).
• Other toppings/add-ins: Like sprinkles, crushed vegan cookies, and other candies.

How to Make Peanut Butter Rice Krispie Treats

• 1) First, line a 9x13-inch baking dish with parchment paper (or grease it with oil/vegan butter).

Leaving overhang will help to remove the peanut butter rice Krispie bars easily.

• 2) Then, melt the vegan butter in a large pot or Dutch oven over low heat.

• 3) Once melted, add the vegan marshmallows and stir constantly until they are partially melted.

• 4) Add the peanut butter, stirring vigorously, until the marshmallows are fully melted and the mixture is well combined (about 5 minutes).

• 5) Once thick and sticky, stir in the rice krispies with a wooden spoon, then transfer the rice krispie peanut butter mixture to the prepared baking dish, cover with a layer of parchment paper, and press well (I use the bottom of a glass) to ensure it’s evenly distributed and compactly pressed into the dish.

• 6) Leave it to cool and set for at least an hour, then remove the rice krispie treats with peanut butter from the baking dish and cut them into rectangles or squares of your desired size.

To Make Peanut Butter Balls with Rice Krispies

Simply shape the mixture into balls instead of pressing it into a pan. If it’s too soft to begin, allow it to cool/harden just a little, then try again.

Optionally dip them in melted vegan chocolate for moreish plant-based chocolate rice krispie peanut butter balls.

FAQs

Top Recipe Tips and Notes

• For more gooey rice krispie treats: Add 3-4 tablespoons of vegan condensed milk to the plant-based butter mixture and bring to a simmer before continuing the recipe. OR use less rice krispies in the mixture (¼-1/3 cup less), making for softer peanut butter rice krispie bars.
• Heat low and stir constantly: Using too-high heat can lead to hard vegan peanut butter rice krispie treats. Meanwhile, stirring will ensure no burning.
• If the mallows don’t melt fully: That’s fine. You’ll just have some chunkier pieces of mallow in the peanut butter vegan rice krispie treats.
• Pack it well: Pack the mixture into the pan to ensure everything is compact and sticks together properly.

Storage Instructions

You can store the peanut butter rice krispie treats in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.

If doing the latter, allow them to come to room temperature for a few minutes (or microwave them for a few seconds) before enjoying them, as they become very hard when chilled.

You can also freeze the rice krispie treats with peanut butter for up to 2 months, stacking them up in layers separated by parchment paper/wax paper. Leave it to thaw at room temp for 15-20 minutes when you want one.

More Vegan Treats

• Peanut butter & jelly blondies
• Vegan strawberry cupcakes
• Strawberry shortcake (Cake)
• Cinnamon banana pecan muffins
• Yogurt mango popsicles
• Raisin oatmeal cookies
• Peanut butter jelly thumbprint cookies

If you try this easy vegan peanut butter rice krispie treats recipe, I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla