Peanut Butter Cup Rice Krispies Treats

Before this recipe i had never made Rice Kripies Treats, can you believe that?  I can’t, they are so simple to make and just delicious.  I was going to a 5 year old birthday party and I was 39 weeks pregnant but still wanted to bring something simple and delicious.  I came across this recipe and it was just perfect.   So easy, no oven involved. Just whip up the ingredients and put in the refrigerator.  Perfect recipe to make with your kids but it could be messy, melted marshmallows are sticky. I really enjoyed these treats a lot and so did everyone else at the birthday party.

As for my current baby status – i am still waiting i am now 5 days over due.  Here i am at 40 weeks last week.  Just trying to keep busy so i don’t sit around and wait.  But baby has already taking control, she will arrive when she wants to arrive.

Print Recipe

Peanut Butter Cup Rice Krispies Treats

Yield: 24 squares

Prep Time: 20 minutes


6 cups Rice Krispies

1 bag (10.5-oz) of marshmallows

¼ cup (2 ounces) unsalted butter

2 cups creamy peanut butter

1 bag (12-oz) miniature peanut butter cups (about 40), quartered

1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)


Butter a 9×13-inch pan and set aside

Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat. Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan. Make sure it is buttered or it will just stick on the wax paper.

In the microwave or saucepan, melt the peanut butter until thin, about 1 minute in a bigger bowl. Gently stir in the quartered peanut butter cups into the peanut butter and then pour over the treats. Using a spatula, gently spread the peanut butter mixture evenly across the top.

Again in the microwave or saucepan, melt the chocolate chips 15 second at a time in the microwave so you do not overheat it. Using a spatula, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Adapted from: Brown Eyed Baker

One Year Ago: Oatmeal Krisps
Two Years Ago: Cheesecake