Peanut Butter Cup Rice Krispie Treats

Peanut Butter Cup Rice Krispies stacked on a white plate with a turquoise napkin.

Peanut Butter Cup Rice Krispie Treats

Peanut Butter Cup Rice Krispie Treats include a peanut butter layer and are topped with chocolate ganache.

Course Dessert

Cuisine American

Keyword dessert, peanut butter cup, Rice Krispie Treats

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 318kcal

Author Barb

Ingredients

For the Rice Krispie Layer

10 ounces marshmallows
4 tablespoons butter
⅓ cup peanut butter
1 teaspoon vanilla extract
6 cups Rice Krispies cereal

For the Peanut Butter Layer

½ cup butter
½ cup peanut butter
½ teaspoon vanilla
1-1/2 cups powdered sugar

For the Chocolate Ganache Layer

2 cups chocolate chips
¼ cup half and half
2 tablespoons Peanut Butter

Instructions

Grease the bottom and sides of a 9x13 pan with softened butter.
Put the marshmallows, butter, peanut butter, and vanilla in a large pot. Heat on low and stir constantly until everything is melted and combined.
Stir in cereal and spread evenly into pan.

To Make the Peanut Butter Layer

In a medium size saucepan combine butter and peanut butter and stir over medium heat until smooth. Add powdered sugar and vanilla and stir until smooth. Spread evenly over first layer of Rice Krispies. Score the fudge lightly with a knife in 2" increments (See Notes: This will help the chocolate layer to adhere).

To Make the Chocolate Ganache

Using a microwave safe bowl or measuring cup, combine the chocolate chips, peanut butter and half and half and heat on low power for 30 second increments. Remove after each 30 seconds and stir. Do not heat too high or chocolate will seize! It should take about 2 minutes total. Spread ganache on top of warm peanut butter fudge layer and let everything cool. Cut into small squares.

Notes

I mention to score the peanut butter layer; my only issue was that after some chilling, the top layer of chocolate could be lifted off. If I'm honest I wouldn't change a thing about this recipe but I would modify the prep work as I put it together.

First...as mentioned in the recipe, score the peanut butter with shallow knife marks. As important, top the peanut butter layer with the ganache before refrigerating it. I didn't do this so the fudgy peanut butter got firm...that was my mistake; let the two of them marry a bit; warm on warm before chilling.

Worse case scenario was what I dealt with...the top wanted to slide off. That being said, not ONE person said, "Barb, I CAN'T eat this!" We managed. :)

Nutrition