These crunchy and sweet rice krispie peanut butter bars are going to grab a hold of you and not let go! This no bake dessert provides the perfect bite size of sweetness – which means you can’t have just one.
Yet again, I’m digging into these vintage recipes that do not disappoint. My grandma called it peanut crisp bar but I’m going with the rice krispie peanut butter bars to help name them as I see it. Crispy, sweet but also a bit chewy – these are delicious!
Here’s what you need to make this goodness. Grab a cup of coffee because you’re going to want it to pair with this dessert.
- Sugar
- Corn Syrup
- Peanut Butter
- Rice Krispies
- Salt
- Butter
- Brown Sugar
- Powdered Sugar
- Milk
- Vanilla
How to Make Peanut Butter Bars with Rice Krispies
Get that stove top pan out because we’re heating it up to make melt together the sugars to get that smooth texture we’re looking for in contrast to the crispy Rice Krispies.
- Prep: Line a 8×8 square or 11×7 rectangular baking pan with parchment paper.
- Base Layer: Combine the sugar, corn syrup and a dash of salt in a medium sauce pan. Cook over medium heat stirring constantly until the sugar is dissolved. Blend in the peanut butter and cereal. Place in the parchment paper lined baking pan.
- Topping: In a small sauce pan melt the butter and brown sugar. Remove from heat. Add the vanilla, milk and powder sugar and beat until smooth. Spread over the top of the base layer.
- Serve: Chill and then cut into small squares.
Tips
Sift the powdered sugar. Just do it. I didn’t, and no matter how hard you beat the topping you will still have little tiny lumps. Still tastes good, just not as pretty.
Pan size can be different. If you don’t have a smaller baking pan, no worries. Just line the pan with the parchment paper making it the size you need.
Chill before serving. You will want to fully chill these before you cut into them. Once ready to serve, lift the peanut butter bars out of the pan using the parchment paper. Carefully cut using a large knife.
Storage: Store in an airtight container with layer separated by wax paper for up to 3 days at room temperature. Freeze to enjoy later at any time.
Rice Krispie Peanut Butter Bars
Ingredients
Base Layer
- 1/2 Cup granulated sugar
- 1/2 Cup light corn syrup
- 1 Cup peanut butter
- 2 Cups Rice Krispies
- 1/8 teaspoon salt
Topping
- 4 Tablespoons butter
- 1/4 Cup brown sugar
- 1 1/4 Cup powdered sugar sifted
- 1 Tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Prep: Line a 8×8 square or 11×7 rectangular baking pan with parchment paper.
- Stove Top: Combine the sugar, corn syrup and dash of salt in a medium sauce pan. Cook over medium heat stirring constantly until the sugar is dissolved. Blend in the peanut butter and cereal.
- Base Layer: Place in the parchment paper lined baking pan.
- Topping: In a small sauce pan melt the butter and brown sugar. Remove from heat. Add the vanilla, milk and powder sugar and beat until smooth. Spread over the top of the base layer.
- Serve: Chill and then cut into small squares.
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