Published 7/7/2019 • Updated 1/19/2024 Want more Rice Crispy recipes? Check out our Chocolate Peanut Butter Brown Rice Crispy Bars or our Crunchy Rice Crispy Peanut Butter Cups for more options.

How to Make Peanut Butter Rice Crispy Treats

Dying to know how to make peanut butter rice crispy treats without marshmallows that use whole, real ingredients and that the whole family will love? Good news…these bars are super simple and don’t require any baking at all! Guess what else? This recipe is gluten free, vegan, and dairy free.

Step 1: Gather Ingredients

Lucky for you, this recipe only calls for 6 simple ingredients and a square cake pan. Let’s check it:

Step 2: Mix

Now it’s time to place all ingredients into a large bowl. Spray a wooden spoon with nonstick cooking spray and then use that to mix everything together. If it’s easier you can use your hands for this part too! I suggest wetting them so it doesn’t stick.

Step 3: Transfer to Pan

Next, line a square cake pan (8×8 or 9×9 works) with parchment paper and give it a good spray with nonstick cooking spray. Transfer the rice crispy batter to the pan and use your spatula to press the bars into the pan.

Step 4: Drizzle that Chocolate

Next, make your chocolate drizzle. Melt chocolate chips and coconut oil together to create your chocolate sauce. Drizzle the chocolate sauce on top of your peanut butter rice krispies. Be as generous or as scant as you wish. IMO, the more chocolate the better. Then, sprinkle on some coarse sea salt (this is the best part).

Step 5: Freeze

Place the entire pan of peanut butter rice krispie bars into the freezer and freeze for at least 2 hours or overnight.

Step 6: Slice

Remove bars from their pan and place onto a cutting board. Let sit for around 5 minutes to thaw a bit. Spray a knife with nonstick cooking spray and slice the pan down the middle. Then, slice each section into 6 bars. If the bars, crack a little, no worries! They will still taste delish.

Storage

We suggest storing these bars in the freezer. After slicing, transfer them into a freezer-safe gallon-size bag and remove as much air as possible. Store in the freezer for up to 3 months.   

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