I know, don’t these look amazing? I’ve never been a huge rice crispy bar fan, as I’m more of a cake or cupcake sort of gal, but this particular recipe caught my eye. I just love the combination of peanut butter and chocolate and to throw it together in a crispy and crunchy treat, yum! These bars were a total hit in my house, and I was sort of surprised because as I said before, rice crispy bars are not our go-to choice for dessert. John and I kept sneaking back in the kitchen for seconds and even attempted to share a third. I even think we liked these more than the kids, which is funny because I usually associate rice crispy bars as more of a kid kind of dessert rather than an adult one.
These bars are so simple to make and something that your kids might even be able to do on their own. I thought of having Zoe whip up these bars for a cooking with kids post, but honestly, that girl has been too busy to do a post for the blog. I’m hoping to get her back on here this summer though!
These bars, like any rice crispy bar, taste best day one or two, so eat them up. I’m warning you that these are not an instant gratification treat because you have to wait a few hours for the chocolate to harden a bit. It doesn’t have to be rock solid, but just firm enough that you can cut into the bars. The bars actually taste amazing when the chocolate is still a bit soft on top.
peanut butter and chocolate rice crispy bars:
recipe adapted from Everyday Food magazine
- 1 package (12 ounces) bittersweet or semisweet chocolate chips – I used Ghirardelli 60% cacao bittersweet chips
- 6 cups puffed-rice cereal, such as Rice Krispies
- 3 tablespoons unsalted butter, plus more for the baking dish
- 4 cups miniature marshmallows
- 1/3 cup creamy peanut butter
- 1/2 teaspoon coarse salt
- non-stick baking/cooking spray for the spatula
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