Kellogg's Peanut Butter Chocolate Rice Krispies Treats copycat recipe by Todd Wilbur
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Kellogg's Peanut Butter Chocolate Rice Krispies Treats

Score: 4.70. Votes: 10
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Kellogg's reacted to spectacular sales of its Rice Krispies Treats with two new varieties of the popular and addictive snack, and TSR got on the case. Just about everyone has tasted the original Rice Krispies Treats. The homemade version is the first assignment in Cooking 101, after learning how to boil water. And the Kellogg's store-bought packaged version has been available for several years now. This variety, however, puts that whole Reese's "You got your peanut butter in my chocolate"  thing to work. But don't be fooled by that dark "chocolatey" coating on top. It's not actually chocolate, but rather a melt-resistant custom blend of cocoa and, uh, stuff, that tastes like chocolate but adds longer shelf-life. In the hack lab we don't use such ingredients. Instead we'll melt some real chocolate in the microwave to top our cinch of a crispy clone. Much better.

Source: Even More Top Secret Recipes by Todd Wilbur.

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  • 1 tablespoon margarine
  • 3 tablespoons peanut butter
  • 1/8 teaspoon salt
  • 5 cups miniature marshmallows
  • 1/2 teaspoon vanilla extract
  • 6 cups Rice Krispies cereal
  • 1 12-ounce bag milk chocolate chips
  • Non-stick cooking spray
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    • Instructions

      1. Combine the margarine, peanut butter, and salt in a large saucepan over low heat.

      2. When the peanut butter and margarine have melted, add the marshmallows and vanilla and stir until the marshmallows have melted. Remove from the heat.

      3. Add Rice Krispies and stir until the cereal is well coated with the melted marshmallow mixture.

      4. Spray a 9x13-inch baking dish with a light coating of non-stick cooking spray. Pour the Rice Krispies mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool.

      5. Prepare the topping by pouring the chocolate chips into a glass dish. Microwave for 2 minutes on 50 percent power. Stir gently. Microwave for an additional minute on 50 percent power. Stir gently once more until smooth. If the mixture hasn't completely melted, zap it again for another 30 seconds.

      6. Use a spatula to spread a thin layer of chocolate over the top of the Rice Krispies mixture. Cool at room temperature (at least 72 degrees F), or chill until firm. Slice into 16 bars.

      Makes 16 bars.

Average rating:

Score: 4.70. Votes: 10
Rating of votes (10)
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Anonymous reviewer
Dec 30, 2015, 22:00

My 'gamma' used to make me peanut butter rice krispie bars. After she passed I realized I never got the recipe from her so I set out trying to replicate it. These are as close as I've ever been. I forgot the vanilla extract so I'll have to make them again with it to see if it makes a difference and I doubled the amount of PB!

Apr 7, 2015, 22:00

I really enjoyed this recipe. After reading other comments, I used 4 T peanut butter and only 5 cups rice crispies. It was scrumptious!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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