I love this recipe because it’s a creative twist on classic Rice Krispies treats. The swirl of chocolate and peanut butter in every bite adds the perfect balance of richness and sweetness. It’s ideal for parties, lunchbox treats, or when I just need something quick and satisfying. Plus, there’s no oven involved — just melt, mix, roll, and chill.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Rice Krispies Layer:
Rice Krispies cereal
mini marshmallows
unsalted butter
For the Filling:
creamy peanut butter
semi-sweet chocolate chips
Directions
I melt the butter in a large pot over low heat, then add the mini marshmallows, stirring until completely melted and smooth.
I remove the pot from the heat and stir in the Rice Krispies cereal, making sure it’s evenly coated.
I transfer the mixture onto a greased or parchment-lined sheet of wax paper and press it out into a thin rectangle, about ¼ inch thick.
In a microwave-safe bowl, I melt the peanut butter and chocolate chips together in 30-second intervals, stirring between each until smooth.
I spread the melted chocolate-peanut butter mixture evenly over the Rice Krispies layer.
Starting from one of the short sides, I roll the rectangle into a tight log, using the wax paper to help guide the roll.
I wrap the finished roll in wax paper and place it in the fridge to chill for at least 1 hour, or until it’s firm.
Once chilled, I slice the log into 1-inch rounds and serve. I like them cold, but they’re just as delicious at room temperature.
Servings and Timing
This recipe makes about 12 slices, depending on how thick I cut them.
Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes
Variations
Nut-Free Version: I swap the peanut butter for sunflower seed butter or almond butter for allergy-friendly options.
Extra Crunch: Sometimes I sprinkle chopped peanuts or crushed pretzels into the filling before rolling.
Sweeter Twist: I’ve added a drizzle of caramel or white chocolate over the top for extra flair.
Cereal Swap: Cocoa Krispies or Cornflakes also work great if I want to mix things up.
Mini Version: I roll it thinner and slice smaller pieces to make bite-sized pinwheels for party trays.
Storage/Reheating
Fridge: I store the slices in an airtight container in the fridge for up to 5 days.
Room Temp: These can sit out at room temperature for a few hours, making them perfect for parties or lunchboxes.
Freezer: I wrap individual slices and freeze for up to 1 month. I let them thaw in the fridge or on the counter before serving.
FAQs
Can I use marshmallow fluff instead of marshmallows?
I prefer whole marshmallows for better control over melting, but marshmallow fluff can work in a pinch. The texture may be slightly softer.
Is it okay to use chunky peanut butter?
Yes, I’ve used chunky peanut butter before for added texture. It gives a nice crunch that pairs well with the cereal.
How do I keep the roll from sticking?
I always use wax paper or parchment paper to roll and wrap — and I lightly grease it with cooking spray to prevent sticking.
Can I add other fillings?
Definitely. Mini chocolate chips, shredded coconut, or even a sprinkle of cinnamon can be added to the filling layer before rolling.
What’s the best way to slice the roll?
I use a sharp knife and wipe it clean between slices to keep the edges neat. If it’s too firm from the fridge, I let it sit for a few minutes before slicing.
Conclusion
This Chocolate Peanut Butter Rice Krispies Roll is one of those easy, no-fail desserts that always impresses. It’s rich, chewy, crunchy, and packed with that perfect peanut butter-chocolate combo. Whether I’m making it for a party or keeping a stash in the fridge for snack time, it never lasts long — and I’m totally okay with that.
