Patriotic Peanut Butter Rice Krispie Treats
These soft and chewy peanut butter rice krispie treats are filled with creamy peanut butter flavor and topped with festive red, white, and blue candies and sprinkles. This easy no bake dessert is perfect for summer parties, cookouts, and Fourth of July celebrations.
Ingredients
For the Peanut Butter Marshmallow Mixture
For the Crispy Layer
For the Toppings
Instructions
Prepare the Pan
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Line a 9x9-inch baking dish with parchment paper or lightly grease it with nonstick spray. This will help the treats lift out easily once chilled and sliced.
Melt the Butter and Marshmallows
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Place a large saucepan over low heat and add the butter. Once melted, stir in the mini marshmallows. Continue stirring gently with a silicone spatula until the marshmallows are fully melted and smooth. The mixture should look glossy and soft without any browned spots.
Add the Peanut Butter
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Stir the peanut butter into the warm marshmallow mixture until completely smooth and creamy. Add the vanilla extract and flaky sea salt. Continue stirring until everything is fully combined and fragrant. The mixture may look slightly loose at first, which is normal.
Mix in the Cereal
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Remove the saucepan from the heat and immediately add the crispy rice cereal and crushed pretzels. Fold everything together carefully until the cereal is evenly coated. Work gently so the cereal keeps its crisp texture.
Press Into the Baking Dish
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Transfer the mixture to the prepared baking dish. Lightly grease your hands or a spatula with nonstick spray, then gently press the mixture into an even layer. Avoid packing the treats down too firmly so they stay soft and tender.
Add the Toppings
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Place the white chocolate chips in a microwave-safe bowl and heat in short intervals until melted and smooth. Drizzle the melted white chocolate over the treats, then sprinkle the candy-coated chocolates and patriotic sprinkles evenly across the top while the chocolate is still warm.
Chill and Slice
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Let the treats rest at room temperature for about 10 minutes, then transfer the baking dish to the refrigerator for 30 minutes until firm. Once chilled, lift the treats from the pan and slice into 16 squares with a sharp knife.
Note
Store the treats in an airtight container at room temperature for up to 3 days.
For softer bars, avoid pressing the mixture too firmly into the pan.
If the marshmallow mixture becomes difficult to stir, reduce the heat slightly and continue stirring slowly until smooth.
The white chocolate drizzle can be replaced with melted milk chocolate or dark chocolate if preferred.
