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Dark Chocolate Covered Peanut Butter Rice Krispie Treats with vanilla and sea salt

Print Recipe
Peanut Butter Rice Krispie Treats ,topped with dark chocolate and sea salt
Course Dessert
Cuisine American
Keyword peanut butter rice krispie treats, chocolate peanut butter dessert
Servings 12

Ingredients

  • 1/4 cup butter, plus more for greasing the pan
  • 6 cups mini marshmallows (10 oz)
  • 1/2 cup peanut butter not natural - good old Jiff!
  • 1/2 tsp vanilla
  • 5 1/2 cups brown rice crisp cereal you can also use regular rice krispies
  • 8 oz semi sweet or dark chocolate, chopped chocolate chips are fine too
  • 2 tsp coconut oil
  • flaked sea salt for topping I use Maldon

Instructions

  • Using room temperature butter or softened coconut oil, heavily grease a 9x12 baking dish, then line with a sheet of parchment paper. Set aside.
  • In a large pot, melt the butter with the marshmallows and peanut butter over low heat, stirring often until smooth in consistency. Off the heat, add the vanilla, and then the brown rice cereal. Working quickly, add the hot mixture to the prepared baking dish, making sure to pack it down - this will ensure a chewy texture in the bars later.
  • While the cereal mixture sets, combine the chocolate with the coconut oil, and either using a double boiler or a microwave, slowly melt together, stirring frequently and making sure not to burn. If using a microwave, heat in 30 second increments, stirring between each time - usually a total of about 2- 2 1/2 minutes.
  • Drizzle the melted chocolate over the top of the packed cereal, then top with flaked sea salt. Allow them to cool at room temperature, and store in an airtight container for up to two days. If needed, you can cool initially in the fridge, but do not store them there as they will get very hard.

Notes

These keep great for two days, but only at room temp - keep in a sealed container!