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You are here Home » Vegan Peanut Butter Cup Rice Krispie Treats

5 Comments · July 10, 2019

Vegan Peanut Butter Cup Rice Krispie Treats

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These vegan peanut butter cup rice krispie treats are a PBC (that's "peanut butter chocolate") lover's dream come true. Marshmallowy cereal treats meet peanut butter and chocolate in these crispy, nutty, divinely rich (and yet light and airy) bars.

Vegan Peanut Butter Cup Rice Krispie Treats

When it comes to sweet things, there are few flavor mashups that rival peanut butter and chocolate. I mean, have you tried these peanut butter buckeye bars? If you love the PBC combo as much as I do, you should. Scratch that. You need to if you haven't already.

But these pb cup rice krispie treats might just have those beat. I know, I know. I'm speaking boldly here. So I'll let you be the judge. Give this recipe a go and report back.

A peanut-butter infused, marshmallow-dotted crispy rice cereal treat is topped with a fudgy, nutty chocolate layer.

These easy treats require just six ingredients (plus salt) and 30 minutes of time from start to finish. They're the perfect addition to summer potlucks and parties, and their (slightly) elevated nature means they appeal to all age ranges.

And yes, they're Sloane-approved (here's a clip of her enjoying the first recipe trial). She particularly enjoys the chocolate topping. Apple doesn't fall far from the tree.

Vegan Peanut Butter Cup Rice Krispie Treats

Alright, now that I've (peanut) buttered you up to the idea of making these treats, let's talk recipe details.

Below you'll find step-by-step photos and tips, but go on and scroll straight down to the recipe if you're confident you've got this one handled/eager to get treat making.

You'll start by whisking together natural peanut butter, brown rice syrup, a small bit of coconut oil, and sea salt in a large pot over medium heat.

A quick word about brown rice syrup: There really isn't a substitute for this super thick, sticky syrup. Other liquid sweeteners (e.g., maple syrup, agave, etc.) are much too thin and don't offer the same texture and binding qualities.

Point being: Substitute at your own treats' risk!

You can find brown rice syrup at Whole Foods and other "health food" stores. You can also find it online (←affiliate link), although it's quite a bit pricier (about 60% more than you'll pay in stores).

The great thing about brown rice syrup is that it lasts a long while, and you need a good bit of it for this recipe anyway.

I promise your syrup hunt will be worth it!

Vegan Peanut Butter Cup Rice Krispie Treats

Whisk the mixture together until it's smooth, glossy, and caramel-like. Then, remove it from the heat and whisk in a bit of vanilla extract.

Side perk: You can totally stop right here and use this mixture as a vegan substitute for peanut butter caramel. It's similar to my favorite 5-minute vegan caramel recipe only thicker and less oily.

Drool.

Vegan Peanut Butter Cup Rice Krispie Treats

Once the peanut butter syrup mixture is ready, stir in three cups of crispy rice cereal and ¾ cup vegan mini marshmallows.

FYI, the mini marshmallows are totally optional. You can simplify the ingredient list by omitting them and upping the rice cereal amount to 3 ½ cups (see recipe notes). Having said that, they add a fun texture and chew to these crispy bars.

Vegan Peanut Butter Cup Rice Krispie Treats

Once the rice cereal is evenly coated, scoop the mixture into a parchment-lined 8 x 8-inch pan.

Vegan Peanut Butter Cup Rice Krispie Treats

Place another sheet of parchment paper on top and use your hands to press and compact the cereal mixture into an even layer in the pan.

Vegan Peanut Butter Cup Rice Krispie Treats

Pop the pan in the freezer to cool and firm.

And get started on the chocolate topping...

Originally, I tested these bars with a swirled chocolate and peanut butter topping situation (which you might have noticed in the video of Sloane). But it just wasn't giving enough of the peanut butter cup vibe. And so I ditched that idea, and came up with this one:

A cup of semi-sweet chocolate melted with two tablespoons of natural peanut butter.

The peanut butter isn't visually detectable when combined with the chocolate, but it adds the most lovely subtle nuttiness and transforms what would typically be a crisp chocolate layer into a fudgy, dense, silky one.

Perfection.

Vegan Peanut Butter Cup Rice Krispie Treats

Once you've melted the chocolate and peanut butter into a smooth, glossy, dreamy consistency, retrieve the pan of treats from the freezer.

Vegan Peanut Butter Cup Rice Krispie Treats

Then, pour, pour, pour that PB chocolate topping on...

Vegan Peanut Butter Cup Rice Krispie Treats

And tilt the pan back and forth to evenly coat the entire surface.

Vegan Peanut Butter Cup Rice Krispie Treats

Return the pan to the freezer for 15 minutes, or until the topping layer has set. Then, slice into squares.

These treats are quite rich, so I tend to slice them into 25 small squares. But you can absolutely slice them into 16 medium squares or even 9 large squares. Your treats, your slicing call.

Vegan Peanut Butter Cup Rice Krispie Treats

I hope you love this recipe as much as I do. If you make it, let me know! Leave a comment, rate it, and don’t forget to tag a photo #blissfulbasil on Instagram.

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5 from 2 votes

Vegan Peanut Butter Cup Rice Krispie Treats

These vegan peanut butter cup rice krispie treats are a PBC (that's "peanut butter chocolate") lover's dream come true. Marshmallowy cereal treats meet peanut butter and chocolate in these crispy, nutty, divinely rich bars.
Course Dessert
Cuisine Gluten-Free, nut-free option, Vegan
Keyword brown rice syrup, chocolate, marshmallow, peanut butter, rice crispy, rice krispie, vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 25 small squares
Author Ashley

Ingredients

PB Crispy Treats

  • ½ cup creamy natural peanut butter*
  • ½ cup brown rice syrup**
  • 1 tablespoon virgin coconut oil
  • ½ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 3 to 3 ½ cups crispy rice cereal***
  • ¾ cup vegan mini marshmallows optional

Peanut Butter Chocolate Topping

  • 1 cup non-dairy semi sweet chocolate chips or chocolate chunks
  • 2 tbsp creamy natural peanut butter*

Instructions

  • Line an 8 x 8-inch square pan with parchment paper. Set aside along with an extra sheet of parchment paper.
  • In a large pot over medium heat, whisk together the peanut butter, brown rice syrup, coconut oil, and sea salt for 3 to 5 minutes, or until smooth and glossy.
  • Remove from the heat and whisk in the vanilla.
  • Next, stir in the crispy rice cereal (see note***) and marshmallows (if using).
  • Transfer the mixture to the prepared pan. Place another sheet of parchment paper on top and use your hands to press and compact the mixture into an even layer in the pan.
  • Transfer to freezer to begin to firm and cool.
  • Meanwhile, prepare the peanut butter chocolate topping. Melt the chocolate chips and peanut butter in a double boiler over low heat until smooth and glossy. Remove from heat once melted.
  • Pour the topping over the chilled bar. Return the pan to the freezer for 15 minutes, or until the chocolate layer has set.
  • Slice into 25**** small squares. Store in the refrigerator for up to one week or freeze for up to two weeks.

Notes

*No nuts? No problem. Substitute sunflower butter for the peanut butter to keep these treats nut-free.
**Brown rice syrup is required to achieve the proper chewy texture and binding. Substitute other liquid sweeteners at your own treats' risk! I use Lundberg Family Farms brand—you can find it at Whole Foods or online here (←not sponsored, but that's an affiliate link—affiliate links help support my website at no extra cost to you).
***If you don't use the optional mini marshmallows, use 3 ½ cups crispy rice cereal instead of 3 cups.
****These treats are quite rich, so I prefer to slice them into 25 small squares, but you do you! Feel free to slice into 16 medium squares or 9 large squares.

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Comments

  1. Kate says

    July 10, 2019 at 7:31 am

    I can't be the only one who wants to lick the computer screen when looking at these! I am definitely adding them to my list of desserts t make for the next family gathering, as I believe they would be absolutely perfect!

    Reply
    • Ashley says

      July 10, 2019 at 11:55 am

      Haha, love it, Kate! I hope you and your family enjoy this recipe. Happy (no)baking! :)

      Reply
  2. Celeste Jackson says

    July 22, 2019 at 2:28 pm

    5 stars
    I've never been much for Rice Crispie treats but this won me over! The flavors & textures are perfect. Thanks for another great recipe.

    Reply
  3. Connie says

    July 22, 2019 at 3:21 pm

    5 stars
    I had promised to make this for the kids, then realized I had no brown rice syrup. I did, weirdly, find I had NEARLY a half cup of golden syrup (British) in the cupboard . I filled in the rest with maple syrup, and the result was great.

    Reply
    • Ashley says

      July 23, 2019 at 7:34 am

      Hi, Connie! I'm so glad it worked out with those substitutions—great to know. I've never heard of golden syrup. Curious about it now! Thanks for taking the time to come back and share your thoughts—means so much to me and is helpful for others thinking about making the recipe, too.

      Reply

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