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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

Yield: one 8x8 pan

Prep Time:15 minutes

Cook Time:5 minutes

Total Time:3 hours

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.

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)

Directions:

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 8×8 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!

All images and text ©Fifteen Spatulas.