My F&W
quick save (...)
Peanut Butter Rice Krispie Treats
© Con Poulos

Peanut Butter Rice Krispie Treats

  • ACTIVE: 15 MIN
  • SERVINGS: 24 squares

Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt’s crisp and chewy sweets.

  1. 3 tablespoons coconut oil, plus more for greasing
  2. One 10-ounce bag marshmallows
  3. 3/4 cup creamy peanut butter
  4. 7 ounces Rice Krispies Gluten Free with Brown Rice (6 cups)
  1. Lightly grease a 9-by-13-inch baking pan with coconut oil. In a large pot, melt the 3 tablespoons of coconut oil. Add the marshmallows and cook thoroughly over low heat, stirring constantly, until they are melted, about 5 minutes. Add the creamy peanut butter and stir until incorporated. Remove the pot from the heat and immediately add the Rice Krispies. Using a wooden spoon or firm spatula, stir to coat them completely. Scrape the mixture into the prepared baking pan and, using a sheet of wax paper, press evenly on the mixture to compact it. Let the Rice Krispie treats cool completely, then cut them into squares and serve.
Make Ahead

The treats can be wrapped in plastic and kept at room temperature for up to 2 days.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.