Chocolate Peanut Butter Marshmallow Squares
A classic no-bake dessert taken to the next level, with marshmallow krispies on the bottom, milk chocolate peanut butter in the middle, and a bittersweet chocolate on top.
[Updated from the archives with new photos and writing February 2016. Originally posted July 2011]
What is it about marshmallow rice krispie squares? For as simple as they are, they’re one food that I actually get cravings for. That crunchy chewy texture, the sweetness of the marshmallows…it’s one of my favorite desserts ever. Admittedly there’s quite a nostalgia factor with these, but I don’t think that’s all there is to it.
From time to time I’ll make myself some plain old rice krispies with nothing more than marshmallows, butter, and crispy rice cereal, but sometimes I jazz it up a little bit. The interesting thing about marshmallow squares is that a lot of the flavor twists I tried that I thought would make it better, actually made it worse. Salted caramel rice krispies? Meh. However, I love adding chocolate and peanut butter to the party. These in particular have a milk chocolate peanut butter layer on the middle, and a darker bittersweet chocolate on top.
Start by making a classic marshmallow rice krispies mixture (butter and marshmallows melted together, with crispy rice cereal stirred in) and pressing it firmly into the bottom of an 8×8 dish:
Next melt milk chocolate and peanut butter together, and stir until smooth and combined:
Spread this mixture all over the rice krispies layer:
Refrigerate for two hours, then melt bittersweet chocolate and butter together in the microwave, until smooth:
Pour that over the milk chocolate layer, and refrigerate for 30 more minutes until firm.
Then cut the rice krispies bars into squares:
Enjoy! It’s so easy, but one of my favorite nostalgic treats. The full recipe is below, and I made a short video of the process as well.
Chocolate Peanut Butter Marshmallow Squares
Ingredients
- 8 tbsp butter divided
- 3 cups mini marshmallows
- 4 cups puffed rice cereal
- 4 oz milk chocolate
- 1/2 cup creamy peanut butter
- 3 oz bittersweet chocolate about a 1/2 cup, measured
Instructions
- In a wide saucepan or skillet, melt 4 tablespoons butter over low heat. Add the mini marshmallows, and stir for about 5 minutes, until the marshmallows have completely melted. Stir in the puffed rice cereal, and stir to coat.
- Scrape the marshmallow cereal out into an 8x8 square pan, and press it down with a spatula to really compact the marshmallow squares. Let that cool while you start on the peanut butter chocolate layer.
- Melt the milk chocolate and peanut butter in a double boiler or in the microwave in 30-second intervals, then spread the mixture evenly over the top of the marshmallow cereal. Refrigerate for about 2 hours until firm to the touch.
- For the final layer, melt the remaining 4 tablespoons of butter and the bittersweet chocolate in a double boiler or in the microwave. Spread the mixture over the milk chocolate peanut butter layer, and refrigerate for another half hour or so, until firm to the touch. Cut into squares and enjoy!
These completely rock! And they look completely addicting. They would be dangerous for me to have around!
I accidently bought semi-sweet chocolate. Can i use that?
Yes you can, it doesn’t provide as much contrast but you can always just use what you’ve got. Let me know how it goes =)
Made these tonight. Giant WIN in my household. Gifting them for Christmas. And I don’t have a double boiler. Used a glass bowl over a sauce pan. Worked perfectly! 🙂
That’s great Heather! Happy holidays =)
Pingback: How to Make Caramel Sauce | the little kitchen
These are next level!