These Peanut Butter Squares With Rice Krispies are a soft caramel treat made with 5-ingredients. These no-bake peanut butter squares are made without marshmallows and they’re soft, chewy, and created in one pot!
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What Are Peanut Butter Squares?
An easy slice recipe that tastes like a soft peanut butter caramel fudge infused with Rice Krispies that add texture and crunch.
This recipe is nothing like regular Rice Krispie treats, it just uses the Rice Krispies cereal which is also known as rice bubbles.
They’re sweet, soft, and crispy. Unlike Rice Krispie treats, these peanut butter squares are made with no marshmallows and without chocolate.
Made Without Marshmallows
The cooking process of creating a soft caramel on the stove in a pot is what makes these squares stick together. I guess you could refer to these peanut butter squares as a Rice Krispie treats variation!
As no marshmallows are used in this recipe, it’s perfect for those of you who wish to make variations of peanut butter Rice Krispies treats without marshmallows.
You’ll find this recipe a lot faster and easier to make compared to regular peanut butter Rice Krispie treats.
What are more things to make with Rice Krispies without marshmallows? Try my Almond Butter Crispy Chocolate Bars and this delicious Chocolate Peanut Butter Crisp Bark. For more peanut butter and chocolate goodness, these are my favorite Chocolate Dipped Peanut Butter Coconut Cookies and No-Bake Peanut Butter Chocolate Brownies.
Why You Will Love This Recipe
- Chewy and gooey peanut butter squares with a soft caramel consistency.
- No-Bake peanut butter squares made with only 5-ingredients and one pot.
- A variation of peanut butter Rice Krispie Treats made without marshmallows or chocolate that are guaranteed to stick together without any crumbling.
Ingredient Notes & Substitutions
Unsalted butter: You can also try using salted butter for a slight salted caramel twist!
Coconut sugar: Coconut sugar provides a rich and deeper flavor compared to regular golden or white sugar. I have made these peanut butter squares using golden granulated sugar but it wasn’t as flavourful or as rich as using the coconut sugar.
Peanut butter: I love to use crunchy peanut butter in this recipe as it also adds crunchy bits of peanut butter throughout the mixture. You can also use smooth peanut butter.
Honey: Use runny honey for this recipe. I have not tested these peanut butter squares with Rice Krispies using raw solid honey that is more crystallized.
Rice Krispie cereal: Also known as rice bubbles in Australia, this is a puffed rice cereal that you can find in any supermarket.
Step By Step Instructions
1) In a medium sized pot, add butter, sugar, and honey. Place over low heat and allow ingredients to gently and slowly melt. Make sure it doesn’t bubble whilst it’s melting.
2) Bring to a boil and once boiling rapidly, boil for 1 minute, stirring occasionally with a wooden spoon or spatula to avoid burning on the base of the pan. Turn the heat off after 1 minute.
3) Add in Rice Krispies and stir them through until well combined.
4) Pour mixture into lined pan, be careful it’s hot! Spread it out evenly. Carefully transfer the pan to your refrigerator to chill for 1-2 hours or until completely set and firm. Once set, remove from the pan and onto a cutting board. Take a sharp knife and cut into squares or desired sizes. Serve and enjoy!
Expert Recipe Tips
- When first melting the ingredients together, do not allow the mixture to bubble, keep it on low heat and let it gently melt.
- When you’re ready to bring the mixture to a boil, only boil it for 1 minute, any longer and the final squares will be a hard/firm caramel texture instead of soft and chewy.
- Be careful when pouring the hot mixture into your baking pan as it just finished boiling, it will be very hot to handle.
- To make it easier to transfer to the refrigerator to set, place your baking pan with the mixture inside on a flat baking sheet and carry it to your fridge to avoid potentially burning your hands.
How To Store
- Store these peanut butter squares with Rice Krispies in an airtight container, refrigerated, for up to 1 week. Storing them in the refrigerator will keep them firm but still soft and chewy. If you prefer them even more on the softer side, store your peanut butter squares in an airtight container, in a dry and dark pantry, for up to 1 week.
- If it’s during the spring and summer months and your home is warm and humid, you might like to store your Rice Krispie peanut butter squares in the refrigerator and not in the pantry as they can begin to melt if the room temperature is too hot.
No, these squares are different from regular peanut butter Rice Krispie treats because this recipe is made without marshmallows. The consistency of these Rice Krispie peanut butter squares is like a soft and chewy caramel fudge.
Creating a sticky caramel mixture on the stove is what sticks together these peanut butter Rice Krispie squares without using marshmallows.
Boiling the mixture for longer than the required 1 minute will make these squares hard. You’re essentially making a caramel when you boil the mixture and the longer it boils, the harder the caramel will turn out after it’s been refrigerated.
To achieve soft and chewy textured peanut butter Rice Krispie squares, only boil the mixture for 1 minute.
You can warm them back up in the microwave or a low oven until the squares soften. Another tip is to not store them in the refrigerator as the cold will make them even harder, instead, store them in your pantry.
Peanut Butter Squares With Rice Krispies
- 250 g unsalted butter
- 1 cup coconut sugar
- 6 tablespoon crunchy or smooth peanut butter, I use crunchy peanut butter
- 3 tablespoon runny honey
- 2 cups Rice Krispies Cereal, or rice bubbles cereal
- Line a square 9 x 9 inch (22cm x 22cm) baking pan with parchment/baking paper. Set aside.
- In a medium sized pot, add butter, sugar, and honey.
- Place over low heat and allow ingredients to gently and slowly melt, mixing occasionally. Make sure it doesn’t bubble whilst it’s melting.
- Once the butter and peanut butter are completely melted and the mixture is smooth, increase heat to high.
- Bring to a boil and once boiling rapidly, boil for 1 minute, stirring occasionally with a wooden spoon or spatula to avoid burning on the base of the pan. Turn the heat off after 1 minute. NOTE: 1 minute is all this mixture needs, if it boils for longer, the harder the final texture will be. You want a soft caramel consistency and not a hard caramel.
- Add in Rice Krispies and stir them through until well combined.
- Pour mixture into lined pan, be careful it’s hot! Spread it out evenly.
- Carefully transfer the pan to your refrigerator to chill for 1-2 hours or until completely set and firm. NOTE: your pan will be hot to handle, I like to place it on a flat baking sheet and carry it to the refrigerator to avoid handling the hot pan.
- Once set, remove from the pan and onto a cutting board. Take a sharp knife and cut into squares or desired sizes.
- If the slice is too firm to cut, leave it to sit at room temperature for 15min time blocks until you can slice into it. The longer it boils on the stove, the firmer it is to cut into, similar to a caramel fudge.
- Serve and enjoy!
This recipe was originally published in May of 2017. It was republished with new information in June of 2022.