🛒 Ingredients
For the Peanut Butter Layer
- 1 cup (226g) unsalted butter, melted
- 1½ cups (375g) peanut butter (smooth or crunchy)
- 2 cups (240g) powdered sugar, sifted
- 4 cups (112g) Rice Krispies cereal
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 1½ cups (255g) milk chocolate chips
- ½ cup (125g) peanut butter
- ½ cup (85g) mini chocolate chips
👩🍳 Instructions
1️⃣ Prepare the Pan
Choose a 9×13-inch baking dish for regular bars, or an 8×8-inch pan if you prefer thicker squares.
Line the pan with parchment paper, covering the bottom and sides completely. Leave extra paper hanging over the edges so you can easily lift the bars out later. Set aside.
2️⃣ Melt the Butter
Place the butter in a large microwave-safe bowl. Heat in 30-second intervals, stirring each time, until fully melted.
Make sure the butter is melted but not boiling. Let it cool slightly before continuing.
3️⃣ Mix Peanut Butter and Vanilla
Add the peanut butter to the melted butter. Stir until smooth and creamy.
Mix in the vanilla extract and combine thoroughly, ensuring there are no streaks.
4️⃣ Add the Powdered Sugar
Gradually incorporate the powdered sugar, mixing a little at a time.
The mixture will thicken as you stir. Continue until everything is evenly blended and smooth. Scrape down the sides of the bowl to ensure no dry sugar remains.
5️⃣ Fold in the Cereal
Add the Rice Krispies to the peanut butter mixture. Gently fold them in using a spatula.
Stir carefully to coat the cereal completely without crushing it. The mixture should look evenly combined and crunchy.
6️⃣ Press into the Pan
Transfer the mixture into the prepared pan.
Press it down firmly and evenly using the back of a spoon or measuring cup. Make sure it reaches all corners and forms a flat, compact layer.
Place the pan in the refrigerator to chill while preparing the topping.
7️⃣ Melt the Chocolate Topping
In a clean microwave-safe bowl, combine the milk chocolate chips and peanut butter.
Heat in 30-second intervals, stirring after each round, until fully melted and smooth. Avoid overheating to prevent the chocolate from becoming grainy.
Let the mixture cool slightly before pouring.
8️⃣ Spread the Chocolate Layer
Remove the chilled base from the refrigerator.
Pour the melted chocolate mixture over the peanut butter layer. Spread evenly with a spatula, covering the entire surface smoothly.
9️⃣ Add Mini Chocolate Chips
Sprinkle the mini chocolate chips over the top while the chocolate is still soft.
Gently press them down so they stick once set.
🔟 Chill Until Firm
Return the pan to the refrigerator for at least 2–3 hours, or until fully set.
The chocolate layer should feel firm to the touch before cutting.
1️⃣1️⃣ Slice and Serve
Lift the bars out using the parchment paper. Place on a cutting board and slice into squares or bars with a sharp knife.
For neat edges, wipe the knife clean between cuts.
🍽️ Storage
Store leftover bars in an airtight container in the refrigerator to maintain freshness and texture.
Enjoy these rich, crunchy, and chocolatey no-bake treats anytime!
