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–+ servings
Three chocolate crispy rice treats stacked on plates next to a glass of milk, with more treats in a white baking dish behind. Mini marshmallows are scattered on a striped cloth underneath.

Easy Cocoa Peanut Butter Rice Krispie Treats

Print Recipe
These cocoa peanut butter rice krispie treats are rich, soft, and deeply chocolatey with just enough peanut butter to round everything out. They come together fast on the stovetop or in the microwave using pantry basics and stay chewy without turning stiff.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword chocolate, kid-friendly, no bake, quick
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 92
Author Gina Dickson

Ingredients

  • 3 tablespoons butter You can use margarin but it will not be as flavorful
  • 10 ouce miniature marshmallows Larger marshmallows can be used, but be sure to keep the heat low and slow.
  • 1/4 cup peanut butter Smooth works best, but do not use natural, it's too oily and separates
  • 6 cups Kellogg's® Cocoa Krispies cereal any store brand works too.

Instructions

Melt the Base

  • In a large saucepan over low heat, melt the butter
    3 tablespoons butter
  • Add the marshmallows and stir until completely melted and smooth. Do not rush this step. I stand at the stove and stir them.
    10 ouce miniature marshmallows
    A large pot with partially melted mini marshmallows being stirred by a white spatula, next to a small bowl of peanut butter and a striped kitchen towel on a light surface.
  • Remove the saucepan from the heat.

Add the Peanut Butter and Cereal

  • Stir the peanut butter into the melted marshmallow mixture until fully combined.
    1/4 cup peanut butter
    A large bowl with creamy batter and a spatula sits next to a smaller bowl filled with chocolate crispy cereal on a light countertop. A white kitchen towel with blue stripes is nearby.
  • Add the Cocoa Krispies cereal. Stir until the cereal is evenly coated.
    6 cups Kellogg's® Cocoa Krispies cereal

Press and Set

  • Using the palm of your hand on top of a sheet of parchment paper, press the mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Do not press down too firmly or, they will get hard to bite.
    A white rectangular baking dish lined with brown parchment paper, containing a chocolate granola mixture pressed evenly inside. The parchment paper covers about half of the granola.
  • Let cool, then cut into 2-inch squares.

Notes

Microwave Directions

  1. Place the butter and marshmallows in a microwave safe bowl.
  2. Microwave on high for 2 minutes, then stir. If your marshmallows are not quite melted, microwave in bursts of 10-seconds. 
  3. Add the peanut butter and microwave on high for 30 to 60 seconds longer. (microwaves vary in power)
  4. Stir until smooth, then add the cereal and mix well.
  5. Press into the prepared pan and let cool before cutting.

Nutrition

Serving: 1g | Calories: 92kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 87mg | Potassium: 63mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 574IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg
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