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These peanut butter rice crispy treats are made with 3 ingredients and taste even better than the original. With NO marshmallows, corn syrup, or butter, I love sharing them with my family!
Keen on making more no-bake desserts? Try my protein pudding, chickpea cookie dough, and chocolate cheesecake.
Growing up, I was practically raised on Rice Krispie Treats, but as I’ve gotten older, I’ve been re-making my childhood favorites with a healthy twist.
Similar to my vegan rice crispy treats, I wanted to make a treat that’s made with a shortlist of good-for-you ingredients and tastes like pure nostalgia.
Table of Contents
Why I love this recipe
- 3 ingredients. Peanut butter, maple syrup, and crispy rice cereal are all you’ll need.
- Low calorie. Each bar is under 100 calories!
- Healthier. There are no marshmallows, corn syrup, butter, or sweetened condensed milk needed, yet you’d never guess by how tasty they are.
- Easy to customize. You can swap just about every ingredient to suit your taste buds, add more flavor, or save yourself a trip to the store.
Ingredients needed
- Peanut butter. Smooth and drippy peanut butter will help hold the bars together and add richness. Avoid using crunchy peanut butter. Otherwise, you’ll notice the bars will be crumbly.
- Maple syrup. Provides sweetness, and when melted with the peanut butter, holds the crispy treats well. You can substitute this for agave nectar or, if you aren’t strictly vegan, honey.
- Crispy rice cereal. I used gluten-free crispy rice cereal, but any rice cereal works.
How to make peanut butter rice crispy treats
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line an 8×8-inch baking dish with parchment paper.
Step 2- Combine ingredients. In a large bowl, add the rice cereal. In a microwave-safe bowl or sauce pan, melt the peanut butter and syrup and whisk to combine.
Step 3- Assemble. Pour the peanut butter mixture over the cereal. Stir until combined, then transfer the batter to the pan. Use a rubber spatula to flatten in an even layer.
Step 4- Chill. Refrigerate the bars until firm, then slice and serve.
Arman’s recipe tips
- Melt the peanut butter and sweetener. Trust me, if you try adding both straight to the cereal, it won’t mix well at all, and you’ll crush the rice crispies.
- Adjust the consistency. Depending on the type of peanut butter I’m using, sometimes the batter is too thin. If this happens, add extra cereal. If it’s too thick, add a little maple syrup or milk.
- As always, use a warm, sharp knife. To get clean, perfectly even cuts, I like to run my knife under hot water, dry it, then slice and repeat.
Variations
- Swap the nut butter. Use any type of nut butter you prefer, like almond butter or cashew butter, or make nut-free rice crispies with tahini or sunflower seed butter.
- Add mix-ins, like dark chocolate chips, shredded coconut, chopped nuts, or M&M candies for extra flavor and because–why not?
- Or cover them in melted chocolate. When I really want to go the extra mile, I’ll melt chocolate chips and a little coconut oil until smooth, then drizzle it over the rice crispies. Top them with a little sea salt, refrigerate until firm, and thank me later!
Storage instructions
To store: Peanut butter rice krispies should be stored in an airtight container in the refrigerator for up to 2 weeks.
To freeze: Place the treats in a freezer-safe container and freeze for up to 6 months. Let them thaw overnight in the fridge.
More easy desserts to try
Peanut Butter Rice Crispies Without Marshmallows
Video
Ingredients
- 3/4 cup peanut butter can substitute for any nut or seed butter
- 6 tablespoons maple syrup * See notes
- 3 cups Crispy Cereal I used crispy brown rice cereal
Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add your crispy rice cereal and set aside. In a microwave-safe bowl or stovetop, heat up your peanut butter with your syrup. Once warm, whisk together until combined.
- Pour your peanut butter/syrup mixture over the crispy cereal and mix well, until fully combined. Transfer the peanut butter crispy treat mixture into the lined pan. Use a rubber spatula to flatten out evenly.
- Refrigerate until firm, before slicing.
Notes
Nutrition
Originally published May 2020, updated and republished June 2024
So any type of cereal can work? Can it work witg corn flakes?
I love It!!
These hold together better than some of the other gluten free rice crispy recipes I have made. But I made a double and used 1/4 cup maple syrup and 1/2 cup brown rice syrup because the latter is stickier. I don’t know if everyone would know that to make them without processed sugars you have to read the labels and peanut butter without sugar as well as the cereal. It isn’t as easy to find in cereals.
Loved this recipe!!! We sprinkled mini chocolate chips on top. This will forever replace the recipe I’ve had for years that has about double the sugar and fat. And I pretty much always have the simple ingredients. Kids loved them. Thank you!
I made these tonight as per the exact recipe and they were perfect!
I halved this for two by using 6 T of PB and 3 T maple syrup and 1 1/2 cereal. I used regular (generic) rice crispy cereal. I added a small handful of Lilly’s dark chips. Wow! This recipe is awesome. Thank you!
These hold together better than some of the other gluten free rice crispy recipes I have made. But I made a double and used 1/4 cup maple syrup and 1/2 cup brown rice syrup because the latter is stickier. I don’t know if everyone would know that to make them without processed sugars you have to read the labels and peanut butter without sugar as well as the cereal. It isn’t as easy to find in cereals.
Oh my! I made a double batch this morning for my large family and they loved them! Being more nutritionally Dense that regular rice crispy treats, they filled the guys up and we have enough for tomorrow! I’m thinking of making them again and trying your healthy Nutella in place of the peanut butter!
I love the taste of chocolate and nuts!
Thanks so much for the recipe!
I have several jr high kids I’m teaching to cook GF ( all for health reasons) and this will be right up their alley.
Keep up the good healthy recipes. I tell them all the time to go to your website.