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Peanut Butter Rice Krispies With Chocolate

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“This is the most decadent Rice Krispies ever!”
16 bars or muffins

Ingredients Nutrition


  1. Combine the butter, peanut butter and salt until melted and evenly combined over low heat in a large saucepan. (I use a large wok at a very low heat.).
  2. Add the Almond extract and marshmallows and stir frequently until completely melted. (Take care the marshmallows don't burn).
  3. Remove from Heat and Add the Cereal and and stir until well coated with the Marshmallow.
  4. Spray a 9x13 inch baking pan with non stick spray and pour the rice krispy mixture into it. Lightly grease your hands and press down until the mixture is nice and even over the pan. Let cool.
  5. Melt the chocolate and use a spatula or brush to coat the rice krispies with the melted chocolate. Let Cool.
  6. Cut into 16 delectable pieces and enjoy!
  7. Notes: 1. Vanilla extract works well too, but I prefer the taste of the Almond extract. 2. Just sprinkle a dash of salt over the peanut butter as it's cooking, just a small pinch. 3. A 16 ounce bag of Semi Sweet Nestle's bag of chocolate can be substituted for the baking squares. I prefer the squares because of the easy with which they melt. Don't microwave them too long, or they will burn. Take it 30 seconds at a time, stirring each time. The first time I microwaved these, they burned. I kept opening the microwave door and seeing them in their original shape, not melted at all. Then I stuck my finger in one and realized they were completely melted. =). 4. I've also made these into Rice Krispy "muffins" by pouring the mixture into a muffin pan and then spread chocolate on top of that. You can also make them into balls, roll the balls around in chocolate and let them cool in parchment paper. Also, you can make Rice Krispy "lollipops" in the same fashion. Roll the balls, roll them in Chocolate and insert a stick. You can add all sorts of creative things. Possibilities are endless. Enjoy! =).

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