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6 cups Rice Krispies cereal
1 (10.5 oz.) bag mini marshmallows
1/4 Cup butter
1/3 cup creamy peanut butter
2 cups mini Reeses Peanut Butter Cups, quartered
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup heavy cream


Place cereal into a large mixing bowl, set aside.
Melt butter and marshmallows in a large sauce pan over medium heat.
Stir in peanut butter.
Pour mixture over cereal, and mix well.
Press mixture into a greased 9×13 inch baking dish.
Sprinkle chopped peanut butter cups and milk chocolate chips over Rice Krispie mixture while it is still warm; press down lightly.
Place semi-sweet chocolate chips in a medium bowl; set aside.
In a saucepan, heat cream over medium heat until scalding (do not let it boil).
Pour cream over chocolate chips in bowl.
Whisk until chocolate is smooth and shiny.
Drizzle over the Rice Krispie bars (you may not use all of the chocolate drizzle.)
Let set and cut into squares.

Rice Krispie treats are always a hit!
And the addition of chocolate and peanut butter only makes them better.
I find that store brand Rice Krispies cereal tends to go soggy quickly, so this is one instance where I don’t mind paying extra for the name brand.
The easiest way to get your Rice Krispie mixture into the pan quickly is to spray your hands with non-stick cooking spray and press it in.
Just be careful, it can be hot!
I imagine you could sprinkle all kinds of chocolate candy on top of Rice Krispies treats.



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