No-Bake Chocolate Peanut Butter Cup Bars

No-Bake Chocolate Peanut Butter Cup Bars feature REESE’S MINIS, REESE’S Peanut Butter, and KELLOGG’s RICE KRISPIES Cereal. Make them in less than 15 minutes without a stove! 

If you are a fan of peanut butter and chocolate desserts, you will fall head over heels for these treats that are like candy bars! Best of all, they only take about 30 minutes to make from start to finish. They sure are a quick no-bake dessert.

Recipe Ingredients

You’ll need the following ingredients to make these no-bake bars.

• 1 bag REESE’S MINIS 7.6 ounces
• 7 cups KELLOGG’s RICE KRISPIES Cereal
• Butter (1 stick)
• 10 ounces of mini marshmallows like JET-PUFFED
• 18-ounce REESE’S Peanut Butter
• 11.5 ounces milk chocolate morsels like HERSHEY’S.

Equipment and Supplies

We recommend the following equipment and supplies to make this recipe.

• Microwave – Used to melt ingredients.
• Refrigerator – Used to chill the final product before cutting it into bars.
• Large Bowl – Used to mix the rice cereal with the melted marshmallow and peanut butter mixture.
• Medium Microwave-Safe Bowl – Used to melt the marshmallows, peanut butter, and butter together in the microwave.
• 13″ x 9″ Pan – Used to press the bar mixture into.
• Large Spoon
• Knife
• Zippered bag – (Optional) for drizzling warm peanut butter over the bars.

Directions

Here’s how to make the No-Bake Chocolate Peanut Butter Cup Bars.

Make the Peanut Butter and Rice Cereal Base

1. In a large bowl, add 7 cups of KELLOGG’s RICE KRISPIES Cereal; set aside.
2. In a microwave-safe medium-sized bowl, add the entire contents of your mini marshmallows bag, 16 ounces of REESE’S Peanut Butter, and 1 stick of butter.
3. Microwave the medium bowl of marshmallows, peanut butter, and butter in 45-second intervals. Stir in-between each interval until everything is fully melted together.
4. Stir the peanut butter and marshmallow mixture until fully combined.
5. Add the mixture to the large bowl of cereal.
6. Combine all ingredients with a large spoon or clean hands.
7. Add this mixture into a 13 x 9 pan that’s lined with wax or parchment paper.
8. Firmly press down the mixture with your hands to make it even.

Make the Chocolate and Peanut Butter Topping

1. Melt chocolate morsels in the microwave in 30 second intervals, stirring in-between each interval.
2. Once the chocolate is melted and creamy, pour it over the top of the pressed cereal; spread it evenly.

After the chocolate is spread, sprinkle with REESE’S MINIS.

Peanut Butter Drizzle

1. For even more peanut butter goodness, microwave the remaining 2 ounces of Peanut Butter until creamy (about 30 seconds).
2. Add the warm peanut butter to a zippered bag.
3. Cut about 1/4″ off of one corner of the bag.
4. Squeeze the peanut butter out of the hole and drizzle it over the chocolate.

Chill in the Refrigerator and Cut into Bars

1. Place in the fridge for at least 15 minutes or longer to set.
2. Once firm, carefully cut bars with a knife.

Storage

No-Bake Chocolate Peanut Butter Bars can be stored easily.

Add the bars to an airtight container or wrap them tightly with plastic wrap.

Store them at room temperature for up to 5 days.

Printable Recipe Card

The recipe for No-Bake Chocolate Peanut Butter Cup bars is below. This recipe makes 12 bars, but you can adjust the recipe card for other serving sizes if you wish.

Print Pin

4.59 from 12 votes

No-Bake Chocolate Peanut Butter Cup bars

Prep Time 15 minutes minutes

Chilling Time 15 minutes minutes

Total Time 30 minutes minutes

Course Dessert

Cuisine American

Servings 12 bars

Calories 684cal

Author Amy Desrosiers

Equipment

• Microwave
• Refrigerator
• Large bowl
• Medium microwave-safe bowl
• 13"x9" pan
• Large spoon
• knife
• Parchament paper or Wax paper
• Zippered bag (optional to drizzle peanut butter)

Ingredients

• 7.6 ounces REESES'S MINIS
• 18 ounces Peanut Butter
• 10 ounces mini marshmallows
• 11.5 ounces chocolate morsels
• 1 stick butter unsalted
• 7 cups RICE KRISPIES cereal

Instructions

• In a large bowl, add 7 cups of KELLOGG’s RICE KRISPIES Cereal; set aside.
• In a medium-sized bowl, add the entire contents of your mini marshmallows bag, 16 ounces of REESE’S Peanut Butter, and 1 stick of butter.
• Microwave the bowl of marshmallows, peanut butter and butter in 45 second intervals. Stir in-between each interval and stop when the mixture is fully melted.
• Stir the melted peanut butter marshmallow mixture to fully combine it.
• Add the mixture to the large bowl of cereal.
• Combine well with a large spoon or your hands.
• Line a 13 x 9 pan with wax or parchment paper.
• Pour the mixture into the lined 13 x 9 pan.
• Firmly press down the mixture with your hands until it is an even thickness. Set aside.
• Add the chocolate morsels to a medium microwave-safe bowl.
• Melt the chocolate morsels in the microwave in 30 second intervals, stirring in-between each.
• Once creamy, pour the chocolate over the top of the pressed cereal; spread evenly.
• After the chocolate is spread, sprinkle with REESE’S MINIS.
• For even more peanut butter goodness, melt the remaining 2 ounce of REESE’S Peanut Butter until creamy in the microwave (about 30 seconds).
• Add the warm peanut butter to a zippered bag, and cut about 1/4" off of one corner.
• Squeeze the peanut butter through the hole and drizzle it over the chocolate layer.
• Place in the fridge for at least 15 minutes or longer to set.
• Once firm, carefully cut bars with a knife.

Notes

Store leftovers in an airtight container for up to 5 days.

Nutritional values are for reference only and may vary. 

Nutrition

Serving: 1bar | Calories: 684cal | Carbohydrates: 70g | Protein: 15g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 25mg | Sodium: 450mg | Potassium: 358mg | Fiber: 4g | Sugar: 45g | Vitamin A: 1395IU | Vitamin C: 10.5mg | Calcium: 66mg | Iron: 6.4mg