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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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Gluten-Free, nut-free option, Vegan
Keyword: brown rice syrup, chocolate, marshmallow, peanut butter, rice crispy, rice krispie, vegan
Servings: 25 small squares
Author: Ashley


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*


  • 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.


*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.