Delicious no-bake Caramel Peanut Butter Krispies are simple to make and irresistibly tasty. This marshmallow-free Rice Krispies treat features a buttery caramel base with peanut butter folded in and a thin chocolate–peanut butter icing on top.
If you need a quick dessert that satisfies a sweet craving, these caramel peanut butter Rice Krispies deliver. They stay chewy for days and come together on the stovetop using just a few pantry staples.
These bars are not your typical Rice Krispies treats. The caramel flavor comes from brown sugar cooked with sweetened condensed milk, while peanut butter adds richness and depth. The bars are finished with a thin chocolate peanut butter icing that melts in the mouth.
The ingredient list is short and straightforward:
- Brown sugar
- Sweetened condensed milk
- Peanut butter
- Light corn syrup
- Rice Krispies cereal
- Chocolate chips
These pantry staples take about 10 minutes to assemble, plus chilling time. They’re a hit with both kids and adults, and they’re ideal to make when you want an easy, no-oven dessert.
Table of Contents
No-Bake Caramel Peanut Butter Krispies
This easy, no-bake dessert comes together quickly and is a great recipe to make with kids. If you enjoy Rice Krispies treats, try this marshmallow-free version — it could become a new favorite.
Begin by lining a 9 x 9 inch baking dish with parchment paper and lightly spraying so the paper lays flat. In a large saucepan, combine sweetened condensed milk, brown sugar, 1/4 cup peanut butter, and light corn syrup. Heat over medium, stirring constantly until the mixture reaches a low simmer, then cook about 2 minutes more until slightly thickened. Remove from heat.
Stir in 4 cups of Rice Krispies cereal until evenly coated. Transfer the mixture to the prepared pan and press firmly with a spatula or the bottom of a measuring cup so the layer is compacted. Allow the bars to cool completely before adding the icing.
For the icing, combine 1/2 cup chocolate chips with 2 tablespoons peanut butter in a microwave-safe bowl. Heat on low, stirring every 30 seconds, until the chocolate is fully melted and the mixture is smooth. Spread a thin layer over the cooled bars.
The icing amount is modest — just enough to coat the top. Chill the bars until the icing is set, then lift them from the pan using the parchment and cut into 16 squares.
More No-Bake Desserts
No-bake recipes are great to keep on hand for warm weather or when little helpers want to join in. A few favorite no-bake treats include:
- Chocolate Coconut Cookies — a classic no-bake cookie made with oats, coconut, and chocolate.
- Crispy Nutella Truffles — another easy treat using Rice Krispies for a crunchy base.
- Birthday Cake Truffles — four ingredients turned into bite-sized crowd-pleasers.
- Limoncello Tiramisu — a make-ahead dessert that’s elegant for entertaining.
- Easy Ice Cream Cake — five ingredients for a no-bake cake that’s freezer-friendly.
Try these recipes when you want fuss-free desserts. Enjoy the Caramel Peanut Butter Krispies and leave a comment to share how they turned out.
Caramel Peanut Butter Krispies
Equipment
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9 x 9 inch baking pan
Ingredients
- ⅔ cup sweetened condensed milk
- ½ cup brown sugar, packed
- ¼ cup peanut butter
- ¼ cup light corn syrup
- 4 cups Rice Krispies cereal
Chocolate Icing
- ½ cup chocolate chips
- 2 tablespoons peanut butter
Instructions
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Spray a 9 x 9 inch baking pan with cooking spray and line with parchment paper; set aside.
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In a large saucepan, combine the sweetened condensed milk, brown sugar, ¼ cup peanut butter, and corn syrup over medium heat. Stirring constantly, bring to a low simmer and cook until slightly thickened, about 2 minutes. Remove from heat and stir in the cereal until well coated. Pour into the prepared pan and press down using a spatula or the bottom of a measuring cup. Cool completely before adding icing.
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Once the treats have cooled, make the icing. Combine chocolate chips and 2 tablespoons peanut butter in a microwave-safe bowl. Microwave on low, stopping to stir every 30 seconds, until chocolate is completely melted. Spread over cooled bars.
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Refrigerate bars until firm. Remove from pan using the parchment and cut into 16 squares.
Notes
Nutrition
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Carbohydrates: 27g
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Protein: 3g
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Fat: 5g
