Peanut Butter Squares With Rice Krispies

No-Bake Peanut Butter Squares With Rice Krispies made with 5-ingredients and without marshmallows. They're soft, chewy and created in one pot.

Course Dessert, Slice, Snack

Keyword caramel, fudge, peanut butter, rice krispies

Prep Time 20

Cook Time 5

Chill Time 2

Servings squares

Calories 164kcal

Author Samantha Pickthall

Ingredients

250 g unsalted butter
1 cup coconut sugar
6 Tbsp crunchy or smooth peanut butter, I use crunchy peanut butter
3 Tbsp runny honey
2 cups Rice Krispies Cereal, or rice bubbles cereal

US Customary - Metric

Instructions

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!

Notes

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.

Store your 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.

They can begin to melt when stored in the pantry during the hot summer months, store them in the fridge instead.

Nutrition