Crispy Peanut Butter Bars
An Easter bunny’s delight!
These crispy peanut butter bars are dangerously good. They’ve got that perfect mix of peanut butter and chocolate, plus a crispy crunch that makes them way too easy to keep snacking on.
And because I’m a sucker for seasonal treats, I topped them with mini eggs for a cute nod to Easter — but honestly, you can switch it up for any occasion. Think sprinkles, M&Ms, crushed candy canes, whatever fits the mood. They’re no-bake, super easy to throw together, and basically guaranteed to disappear fast.
Ingredients Explained:
Butter - Just a little bit since we are adding peanut butter to the mix. Margarine is fine too.
Marshmallows - I find mini marshmallows melt more evenly, but if you only have the large ones, cut them up into smaller pieces for measuring and melting.
Peanut butter - like using smooth, but use what you have.
Rice crispy cereal - This provides the crunch and overall body of this bar.
Vanilla - Helps to give more depth of flavor, but skip it if you don’t have any.
Salt - Flavor.
Chocolate chips - I like semi-sweet, but go ahead and use whatever chips you want. A mix would also be awesome!
Coconut oil - This helps to smooth out the chocolate and give a shiny look. If you don’t have any though, no big deal.
Mini eggs - I coarsely chopped these so you could still see the easter colours. If it isn’t Easter or you don’t have mini eggs handy, chocolate chips, M&Ms or any other little candy would be delicious.
The recipe
Crispy Peanut Butter Bars
Ingredients
1 Tbsp butter
5 cups (one small bag) mini marshmallows
3/4 cup peanut butter
5 cups rice crispy cereal
1 tsp vanilla (optional)
1/4 tsp salt
1/2 cup chocolate chips
1/2 tsp coconut oil (optional)
10-15 chocolate mini eggs, chopped
Directions
Prepare your pan. Lightly grease a 8X8 or 9X9 pan with non stick spray or butter.
Prepare the marshmallow mixture. In a large microwave safe bowl, melt the butter and marshmallows in the microwave for 30 seconds. Stir, then add the peanut butter. Microwave another 30 seconds and stir until smooth. Add the vanilla and salt.
Stir in the rice crispies and stir until mixed thoroughly. Spread the mixture into the greased pan. The melted peanut butter will make the mixture somewhat greasy which will make it less sticky. As the mixture sets, the grease will go away.
In a liquid measure with a spout, melt the chocolate chips in the microwave in 30 second increments. Add in coconut oil and stir until you get a runny consistency.
Drizzle the chocolate on the top of the rice crispy mixture. Top with chopped mini eggs. Let it set for a few hours either at room temperature or in the fridge.
Store at room temperature or in the fridge. Keeps for 1-2 weeks.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
