Peanut Butter Cup Rice Krispie Treats
Peanut butter cup rice krispie treats are chewy, crunchy, and loaded with that classic chocolate-and-peanut-butter combination.
Servings 15
Ingredients
- ½ cup unsalted butter
- 2 packages mini-marshmallows 10-ounces each, divided use
- 1 cup creamy peanut butter such as Jif or Skippy
- pinch sea salt
- 1 teaspoon pure vanilla extract
- 5 cups Cocoa Krispies cereal
- 5 cups Cap’n Crunch’s Peanut Butter Crunch cereal
For the Topping
- 1 cup semi-sweet or dark chocolate chips
- 1 cup Reese’s peanut butter baking chips
- 1 bag Reese’s Minis Unwrapped 7.6-ounces
US Customary - Metric
Instructions
- Line a 9 x 13-inch baking pan with parchment paper or foil and spray with nonstick cooking spray.
- In a large pan, melt butter over low heat. Set aside 2 cups of marshmallows. Add the rest of the marshmallows to the pan and stir until completely melted. Add in the peanut butter and stir until the peanut butter is melted and mixture is smooth. Remove the pan from the heat. Stir in the sea salt and vanilla and mix until incorporated.
- Gradually add in the cereal; stirring until well coated. Fold in the reserved 2 cups of marshmallows and mix until evenly incorporated.
- Using a buttered spatula or clean, buttered hands, gently press the mixture into the prepared pan. Don’t push too firmly or you’ll lose a bit of the ooey-gooey factor that we’re looking for.
- Combine chocolate chips and peanut butter chips in a microwave safe bowl. Microwave the chips at 50% power in 30-second intervals; stirring after each 30-second interval until the chips are melted and the mixture is smooth. Spread this mixture over the peanut butter cup rice krispie treats and immediately top with the bag of Reese’s Minis Unwrapped cups.
- Cool completely at room temperature.