Chocolate Dipped Peanut Butter Rice Krispie Treats

• 3 tablespoons unsalted butter
• 1 10-ounce bag marshmallows
• 1/2 cup creamy peanut butter
• 6 cups Rice Krispies cereal
• 1 cup semi-sweet chocolate chips
• 2 tablespoons coconut oil
• Extra peanut butter for drizzling

Steps

1. 1 Grease an 8x8 inch baking dish.
2. 2 In a large pot, melt butter over medium heat. Add marshmallows and stir until melted.
3. 3 Remove from heat and stir in peanut butter and Rice Krispies until well coated.
4. 4 Press mixture into prepared dish and let cool.
5. 5 In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
6. 6 Dip cooled treats into melted chocolate, let excess drip off, and place back in dish.
7. 7 Drizzle with peanut butter and let chocolate set.

Equipment

• 8x8 inch baking dish
• Microwave-safe bowl
• Parchment paper

Variations

• Use almond butter for a nuttier flavor.
• Add sprinkles to the chocolate for a festive touch.

Substitutions

• Use butter-flavored coconut oil instead of butter for a dairy-free option.
• Substitute marshmallows with marshmallow fluff if needed.

Pairings

• Fresh fruit platter
• Coffee or tea

Nutrition

Tips

• For easy removal, let the treats cool completely before cutting.
• Use parchment paper to prevent sticking when dipping in chocolate.

Storage

Store in an airtight container at room temperature for up to 3 days.

Freezing: Freeze in layers separated by parchment paper for up to 1 month; thaw at room temperature.

Serving Suggestions

• Serve with a glass of cold milk.
• Perfect for bake sales and school events.

FAQ