These Chocolate Peanut Butter Marshmallow Squares are a classic no-bake rice krispie treat dessert taken to the next level. 3 layers is better than one!

What is it about marshmallow rice krispie squares? As simple as they are, they’re a dessert that I always get cravings for.

Stacked Peanut Butter Chocolate Rice Krispies on White Plate

Whether it’s puffed rice here or a creamy rice pudding, this beloved grain is a delicious base for many of the best desserts. 

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. 3 layers are better than one, as is true with my Millionaire’s Shortbread and Cookie Dough Cheesecake Bars.

Marshmallow Squares on Plate with Peanut Butter and Chocolate Ganache

These in particular have a milk chocolate peanut butter layer on the middle, and a darker bittersweet chocolate on top.

How to Make It Step-by-Step

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:

Square Dish with Marshmallow Bars

Next melt milk chocolate and peanut butter together, and stir until smooth and combined:

Peanut Butter Chocolate Melted in Bowl

Spread this mixture all over the rice krispies layer:

Peanut Butter Chocolate Layer on Marshmallow Bars in Square Dish

Refrigerate for two hours, then melt bittersweet chocolate and butter together in the microwave, until smooth:

Melted Chocolate Ganache in Glass Bowl

Pour that over the milk chocolate layer, and refrigerate for 30 more minutes until firm.

Then cut the rice krispies bars into squares:

Peanut Butter Chocolate Marshmallow Bars on Plate

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.

Marshmallow Square on Plate with Peanut Butter and Chocolate Ganache

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.

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  • 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


  • 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!


Calories: 378kcal, Carbohydrates: 36g, Protein: 5g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 27mg, Sodium: 172mg, Potassium: 192mg, Fiber: 2g, Sugar: 20g, Vitamin A: 315IU, Calcium: 18mg, Iron: 1.5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

[Updated from the archives with new photos and writing February 2016. Originally posted July 2011]