These Crispy Peanut Butter Bars are hands down my favorite peanut bar ever. Crunchy, sweet and insanely good, one bite and you’ll be hooked!
It’s definitely no secret that I think peanut butter is pretty much one of the best things on this planet. My boys will totally agree with me on that. We’re peanut butter freaks at our house so anything I make that involves peanut butter is devoured.
After tasting one of these Crispy Peanut Butter Bars over 12 years ago, I was completely hooked. I got the recipe from my friend and am finally sharing it. I can’t believe it’s taken me this long! These are the bomb! My boys go berserk over these.
I’ve got a couple other peanut butter bars listed on my site, but these are hands down my favorite of all time! They’re perfect! Sweet, peanut buttery and crispy! I looooove the crunch from the Rice Krispies.If anyone of us in my family were left alone in a room with a pan of these bad boys, I can’t promise there would be any left to share.
I don’t know about you, but during those hot summer months, turning on the oven is the last thing I want to do. Enter these delicious no bake bars. Now if it ever decides to get warm and stay warm here in Utah (we have snow here today . . . blah!!!), then these bars will be the perfect things to make.
If you love peanut butter, then do yourself a huge favor and make these ASAP!
A FEW TIPS FOR MAKING THESE BARS:
- You can make these in a large mixing bowl and use a hand mixer or wooden spoon, but I prefer doing it in my Kitchen Aid mixer because it’s fast and easy.
- If you prefer semi-sweet chocolate chips you can certainly use those instead of milk chocolate, or you could do a combination of both.
- I usually use about 7 1/2 cups of Rice Krispies, but there have been times where I’ve ended up adding that last 1/2 cup because the mixture was still a little too “wet.” As long as you stick with the 7 to 8 cups, you will be just fine.
- These can be stored at room temperature or in the fridge. I like to keep them stored in the fridge because I love them cold, but they’re delicious at room temperature or cold.
- I have halved this recipe many, many times because it does make a lot. If I half it I just put them in either a 9×9-inch pan (which does make them slightly thicker), or I’ll use a 1/4 sheet pan and not spread them all the way to the edge of the pan on one end because then I think they’re a little too thin (I leave about a two inch gap).
Crispy Peanut Butter Bars
- Total Time: 10 minutes
- Yield: 3 to 4 dozen 1x
Ingredients
- 1 cup butter, melted
- 1 pound powdered sugar (about 4 cups)
- 2 cups peanut butter
- 7 to 8 cup Rice Krispies Cereal
- 2 pkgs. (11.5 oz) chocolate chips (I use milk)
Instructions
- In the bowl of an electric mixer combine the melted butter and powdered sugar, mix until well combined. (You can also do this in a large mixing bowl and use a hand mixer or just a wooden spoon.) Add peanut butter and mix until smooth.
- Add in Rice Krispies cereal and mix on low until just combined.
- Press into an ungreased 10 x15 jelly roll pan. Set aside
- In a microwave-safe bowl melt chocolate chips for 1 minute. Take out and stir and then cook in 15 second increments, stirring after each, until smooth. Spread evenly over top of bars.
- Allow the chocolate to set up slightly and then cut into squares. **You don’t want to wait until the chocolate hardens up completely because then when you try and cut them it just cracks and breaks off the bars.
- Prep Time: 10 mins
- Category: Brownies & Bars
Recipe Source: My friend Dawna R.
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
Hello. Just wondering if the Crispy Peanut Butter Squares freeze well? I am looking to make them as part of my Christmas Baking. Thanks
Hi Joanne! I’ve never frozen the Crispy Peanut Butter Squares so I honestly am not sure how they would freeze. I think they would do ok, the only thing is the chocolate on top might get that white film on it. It’s called fat bloom and it occurs when the chocolate has been through a drastic change in temperatures. It doesn’t effect the taste of the chocolate though and it’s still safe to eat. Let me know if you try freezing these bars.
Hi! I’ve made this a couple times and I have trouble getting my Rice Krispies to stay crispy! They turn kind of soggy in the peanut butter mixture for me. Any ideas of what I’m doing wrong?
Hi Molly! I’m not sure what to tell you. The Rice Krispies don’t stay completely crunchy, but they definitely should not be soggy.I do keep mine stored in the fridge which might help a little. So sorry!
This is insanely good! I made it with dark chocolate and I’m struggling to keep my hands off! I used a 13X9 pan, and it’s filled nearly to the top – it’s incredible! I think next time I’ll do a half batch so they’re a bit thinner (easier to eat!), or so I can put it in a smaller pan. Otherwise, I’ll end up eating ALL of them! LOL
★★★★★
Hi Jodi,
Just wondering how many grams in the pack of chocolate you use please.
Yasmin, the packages of chocolate chips that I use are 11.5 oz each.
I tried to make these and they didn’t turn out great. There were too many rice crisps, even though I added 6 cups (less than the recipe called for), but it did taste alright. Just extremely crumbly, to the point where I couldn’t even get it out into bars.
★
Hi Grace, so sorry to hear these were crumbly for you. I am wondering if you did something wrong or measured some ingredients wrong because with only 6 cups of Rice Krispies, these SHOULD NOT be dry and crumbly. I have made these countless times and always use at least 7 cups of Rice Krispies and have never had these turn out crumbly.
These are amazing! I’ve made them so many times. Don’t understand the negative reviews, I’m addicted to these things
★★★★★
Thanks so much!❤️