Introduction

These Peanut Butter Rice Krispie Treats with Chocolate Swirl bring a delightful twist to a classic favorite. With a rich peanut butter base and a luscious marbled chocolate topping, they’re perfect for satisfying your sweet tooth any time.

The image shows seven chocolate brownies arranged on a white marbled surface. Each brownie has a dark, rich brown base with a soft, slightly crumbly texture. On top of the brownies, there is a light brown peanut butter drizzle, applied in thin, wavy lines that cross each square, creating a lattice pattern. One brownie in the top left corner is partially covered by a woman's hand holding a small round white bowl filled with creamy peanut butter. The contrast between the dark brownies and the pale peanut butter drizzle against the white marbled surface is very clear. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups Rice Krispies cereal
1 cup creamy peanut butter (for the base)
1/2 cup unsalted butter (1 stick)
1 (10 oz) bag mini marshmallows (about 5 1/2 cups)
1 cup creamy peanut butter (for the topping)
1 1/2 cups semi-sweet chocolate chips (or milk chocolate, if preferred)

Instructions

Step 1: Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier removal. Set aside.
Step 2: In a large saucepan over medium heat, melt the butter and 1 cup peanut butter together, stirring frequently until smooth and combined.
Step 3: Add the mini marshmallows and stir until they melt completely and the mixture is glossy and cohesive.
Step 4: Remove the pan from heat and immediately stir in the Rice Krispies cereal. Fold quickly and thoroughly to coat all the cereal.
Step 5: Transfer the mixture to the prepared pan and press down gently to create an even layer without compacting too firmly.
Step 6: In a microwave-safe bowl, heat the remaining 1 cup peanut butter in 30-second intervals, stirring between, until smooth and pourable.
Step 7: In a separate bowl, melt the chocolate chips using the same method until fully melted and silky.
Step 8: Pour the melted peanut butter evenly over the base, then drizzle the melted chocolate over the top in lines or dollops.
Step 9: Use a toothpick or butter knife to swirl the peanut butter and chocolate together, creating a marbled pattern.
Step 10: Allow the bars to set at room temperature for 1 to 2 hours, or refrigerate for about 45 minutes to speed up the process.
Step 11: Once set, cut into squares using a sharp knife, wiping the blade between slices for cleaner cuts. Serve immediately or store.

Tips & Variations

For extra crunch, add chopped peanuts or pretzels to the base before pressing it into the pan.
Use dark chocolate chips for a richer chocolate flavor or white chocolate for a sweeter twist.
To keep the bars soft, avoid pressing the cereal mixture too firmly into the pan.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Bring to room temperature before serving for the best texture. Reheating is not recommended as the marshmallow base can become too sticky.

How to Serve

The image shows a close-up of several square pieces of a treat stacked on a white marbled surface. Each piece has two layers: the bottom layer is a light golden crispy rice cereal base with a bumpy texture, and the top layer is a smooth, glossy dark chocolate with a swirl pattern that mixes in a lighter caramel color. The sides of each square clearly show the contrast between the crunchy base and the rich chocolate top. The photo focus highlights the texture of the cereal and the shiny chocolate surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used but it will add more texture to the bars. Creamy peanut butter helps create a smoother base and topping.

How do I prevent the chocolate and peanut butter topping from mixing too much?

After drizzling the peanut butter and chocolate, gently swirl them with a toothpick or butter knife. Avoid overmixing to keep distinct marbled patterns.