You won’t want to share these Chocolate Peanut Butter Squares.
I would go nuts for these as a kid. A family friend actually introduced us to these chocolate peanut butter squares and they instantly were a hit at any block party, family barbecue, or birthday party. With a mix of creamy peanut butter, crispy Rice Krispies, and a rich layer of chocolate, they hit the perfect balance of flavors and textures. Best of all, they’re quick to whip up and you don’t even need to use your oven.
A few notes:
- The Peanut Butter: As a kid, my family definitely made these chocolate peanut butter squares with Skippy. As an adult, I’m not partial to less processed peanut butter and keep unsweetened, unsalted, peanut butter around the house. You can use either peanut butter but just make sure you’re adjusting for the differences in sugar/salt based on what kind you’re using.
- Have patience: The chocolate topping is quite thick. To get it spread out evenly across the rice krispy base, distribute several spoonfuls of the chocolate around the base. Then start spreading them out and connecting them with an offset spatula using a press and spread motion. This should help get it evenly distributed without picking up stray rice krispies along the way. Be patient and you’ll end up with a nice even layer!
- Make it vegan (and gluten free!): Fun fact, apparently rice krispies are *not* gluten free… but there are other puffed rice cereal options out there that can easily be subbed in. Same goes for the chocolate chips and butterscotch chips and just swap in a tablespoon or two of neutral oil for the butter!
- Need less? Half the recipe: Use these measurements but make it in a 9×9 baking pan:
- Rice Krispy Base
- ½ Packet Butterscotch chips (5.5 oz)
- ½ Cup Peanut butter creamy
- 2½ Cups Rice Krispies
- ½ tsp Salt if using unsalted peanut butter
- Chocolate Topping
- ½ Packet Chocolate chips (5.5 oz)
- 1 Tbsp Unsalted butter
- 1 Tbsp Powdered sugar
- ½ Tbsp Water
- Rice Krispy Base
Chocolate Peanut Butter Squares
These no-bake chocolate peanut butter squares are a deliciously simple treat. A crispy Rice Krispies base topped with rich chocolate, these squares are perfect for any occasion.
Equipment
- 13×9 pan
- Microwave safe bowls
Ingredients
Rice Krispy Base
- 1 Packet Butterscotch chips (11 oz/311 g)
- 1 Cup Peanut butter creamy
- 5 Cups Rice Krispies
- 1 tsp Salt if using unsalted peanut butter
Chocolate Topping
- 1 Packet Chocolate chips (10-12 oz/283-340g)
- 2 Tbsp Unsalted butter
- 2 Tbsp Powdered sugar
- 1 Tbsp Water
Instructions
- Grease a 13×9 glass pan and set aside.
- Add butterscotch chips and peanut butter to a large microwave safe bowl. Heat until melted using 30s increments, add in the salt, and then mix until combined.1 Packet Butterscotch chips, 1 Cup Peanut butter, 1 tsp Salt
- Pour in rice krispies and mix until evenly coated. Transfer to the 13×9 greased pan and spread into an even layer. Place in the fridge to chill while you make the chocolate topping.5 Cups Rice Krispies
- In a medium microwave safe bowl, place the chocolate chips. Heat until melted using 30s increments and mix until smooth.1 Packet Chocolate chips
- Add in the butter, powdered sugar, and water, mixing after each addition. Note: The mixture will become quite thick at this point.2 Tbsp Unsalted butter, 2 Tbsp Powdered sugar, 1 Tbsp Water
- Spread over the rice krispy base using an offset spatula, making sure it reaches the edges of the pan.
- Place in the fridge to fully set, about one hour.
- Cut into squares and enjoy. Keep refrigerated in an airtight container for up to 5 days (if they last that long!)
Notes
- The Peanut Butter: As a kid, my family definitely made these chocolate peanut butter squares with Skippy. As an adult, I’m not partial to less processed peanut butter and keep unsweetened, unsalted, peanut butter around the house. You can use either peanut butter but just make sure you’re adjusting for the differences in sugar/salt based on what kind you’re using.
- Have patience: The chocolate topping is quite thick. To get it spread out evenly across the rice krispy base, distribute several spoonfuls of the chocolate around the base. Then start spreading them out and connecting them with an offset spatula using a press and spread motion. This should help get it evenly distributed without picking up stray rice krispies along the way. Be patient and you’ll end up with a nice even layer!
- Make it vegan (and gluten free!): Fun fact, apparently rice krispies are *not* gluten free… but there are other puffed rice cereal options out there that can easily be subbed in. Same goes for the chocolate chips and butterscotch chips and just swap in a tablespoon or two of neutral oil for the butter!
- Need less? Half the recipe: Use these measurements but make it in a 9×9 baking pan:
- Rice Krispy Base
- ½ Packet Butterscotch chips (5.5 oz)
- ½ Cup Peanut butter creamy
- 2½ Cups Rice Krispies
- ½ tsp Salt if using unsalted peanut butter
- Chocolate Topping
- ½ Packet Chocolate chips (5.5 oz)
- 1 Tbsp Unsalted butter
- 1 Tbsp Powdered sugar
- ½ Tbsp Water
- Rice Krispy Base
