I may never make regular Rice Krispies treats again. I’ve gone all-in on making these bake-sale goodies even better than the box with upgrades like toasting the cereal and browning the butter, but now that I’ve made this recipe, there’s no going back. Here, squishy-crispy Rice Krispies treats collide with peanut butter and chocolate for the ultimate Reese’s peanut butter cup dessert.

You start by adding a good dose of peanut butter to the marshmallow mixture. While you could stop there — and call these treats peanut butter scotcheroos— go ahead and sandwich a layer of full-size peanut butter cups between the peanut buttery, marshmallowy, crispy cereal mixture, and top it all off with melted chocolate. Once you try them, you’ll agree that these gooey, no-bake bars are even better than the original.

Why you’ll love it

Key ingredients

Peanut Butter Cup Rice Krispies Treats

Makes 16 bars

6 tablespoons unsalted butter

1/2 cup creamy peanut butter

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 (10-ounce) package mini marshmallows (about 4 cups), divided

5 1/2 cups rice crisp cereal, such as Rice Krispies

16 full-size Reese’s peanut butter cups, 8 (1.5-ounce) packages

1 1/2 cups semi-sweet chocolate chips (about 8 ounces)

1. Line the bottom and two opposite sides of an 8-by-8-inch baking pan (about 2 inches high) with a sheet of parchment paper so that it hangs about 2 inches over the sides of the pan to form a sling.

2. Cut 6 tablespoons unsalted butter into 6 pieces and place in a large pot. Melt over medium-low heat, gently stirring with a flexible spatula so it melts evenly. Turn off the heat. Add 1/2 cup creamy peanut butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt, and stir until combined and smooth.

3. Working quickly, add half 1 (10-ounce) package mini marshmallows, and stir until thoroughly melted. Add the remaining marshmallows and stir until melted. (Return the pot to low heat if the marshmallows aren’t melting easily, but keep a close eye on the butter, as you don’t want it to continue to brown to the point of burning.)

4. Add 5 1/2 cups rice crisp cereal and gently fold it in until the cereal is completely coated with the marshmallow mixture. Transfer half of the mixture to the baking dish and gently press into an even layer, pushing it into the corners with the spatula or buttered hands. Arrange 16 full-size peanut butter cups in a single layer over the cereal mixture. Top with the remaining cereal mixture and gently press into an even layer.

5. Place 1 1/2 cups semi-sweet chocolate chips in a medium microwave safe bowl and microwave in 30-second increments, stirring between each, until melted, 1 to 1 1/2 minutes total. (Alternatively, melt on the stovetop over low heat.)

6. Pour over the bars and spread into an even layer. Refrigerate until the chocolate is set, about 40 minutes. Grasping the excess parchment, transfer the slab to a cutting board. Cut into 16 pieces.

Recipe note: The treats can be stored in an airtight container at room temperature for up to five days.

(Patty Catalano is the food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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