Peanut Butter & Honey Rice Krispie Treats

My last post left me craving…. peanut butter. Go figure.

peanut butter and honey rice krispie treats

It seems that for many, peanut butter evokes memories of childhood, and these treats definitely do that for me. I was never a fan of the popular Rice Krispie Treats made with marshmallows, but my mom used to make us a peanut butter butterscotch version that was TO DIE FOR.

These peanut butter treats remind me of my mom’s delicious variation, but they have a cleaner ingredient list and are just as easy to prepare. Honey gives these cereal bars their chewy signature texture, and its natural sweetness pairs perfectly with salty peanut butter and crisp brown rice cereal.

If peanut butter isn’t your thing, feel free to substitute sunflower, cashew, or almond butter in its place– they’d all work beautifully!

Peanut Butter & Honey Rice Krispie Treats
Makes one 9-inch square pan

Ingredients:

4 cups rice cereal (I used Erewhon brand)
1/2 cup honey
1/2 cup creamy unsalted peanut butter
1/2 teaspoon sea salt

Directions:

Line a 9-inch square pan with parchment paper and set aside. In a small saucepan over medium heat, gently bring the honey to a boil and allow it to boil for one minute. Remove the boiled honey from the heat, then stir in the peanut butter and salt until smooth.

making peanut butter and honey rice krispie treats

Place the cereal in a large bowl, then pour the peanut butter and honey mixture over the top. Stir well, until all of the cereal is thoroughly coated. cut peanut butter and honey rice crispy treats

Press the mixture into the prepared pan, and press HARD to pack the bars tightly. Allow the bars to cool completely before slicing and serving– I like to speed up the process by freezing them for about 30 minutes.peanut butter and honey rice crispy treats

Store in a sealed container in the fridge for best shelf life, and serve chilled or at room temperature.

4.57 from 16 votes
Print
Peanut Butter & Honey Rice Krispie Treats
Prep Time
15 mins
Total Time
15 mins
 

A naturally sweetened peanut butter treat with a crisp rice texture.

Course: Dessert
Servings: 16 bars
Calories: 106 kcal
Author: Detoxinista.com
Ingredients
  • 4 cups rice cereal
  • 1/2 cup honey
  • 1/2 cup creamy unsalted peanut butter
  • 1/2 teaspoon sea salt
Instructions
  1. Line a 9-inch square pan with parchment paper and set aside. In a small saucepan over medium heat, gently bring the honey to a boil and allow it to boil for one minute. Remove the boiled honey from the heat, then stir in the peanut butter and salt until smooth.
  2. Place the cereal in a large bowl, then pour the peanut butter and honey mixture over the top. Stir well, until all of the cereal is well coated.
  3. Press the mixture into the prepared pan, and press HARD to pack the bars tightly. Allow the bars to cool completely before slicing and serving-- I like to speed up the process by freezing them for about 30 minutes.
  4. Store in a sealed container in the fridge for best shelf life, and serve chilled or at room temperature.

Notes:

  • As I mentioned above, feel free to use any nut or seed butter you like in place of the peanut butter.
  • The honey can be replaced by brown rice syrup for a vegan option, but the resulting bars will be less sweet. Maple syrup may also be used, but it doesn’t provide the same chewy texture you’d come to expect from a rice crispy treat.
  • Feel free to try using another cereal, if you like. I didn’t have the best luck using puffed millet cereal, but another puffed grain might work!

As always, please leave a comment below if you have any success with making modifications. Enjoy!

*When serving these peanut butter based treats to a crowd, be sure to label them for those who may have peanut allergies, to avoid a tragic story like this one.

Reader Feedback: What was one of your favorite childhood treats?

 

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Comments

Martha blomstrom

I followed this recipe but used honeycomb cereal for my daughter’s 1st bee day party!! They are a hit!! We will make these again for sure.

Jujumuffin

These were too sweet for me.. any way to tone it down a bit? Everyone else loved it though. Great alternative to the regular stuff

    Megan Gilmore

    They are a little on the sweet side for me as well, but since the honey is the binder it is difficult to reduce it! You could try replacing it with half brown rice syrup, perhaps, as that is much less sweet when compared to honey.

    heather

    add less honey

Doug

Natalie, you should probably delete the one star review so it does’t bring Megan’s rating down?

@Megan ~ Thanks for the recipe. I really like recipes with fewer simpler ingredients. I am going to try this soon!

Sarah

I couldn’t find any marshmallows and I came across this recipe and love it! They taste so good and are a healthier treat!

Ben

They did not stick together. I followed the recipe exactly. This recipe is nothing but a waste of time and money.

If you scroll up and look at one of her photos you can even see how the finished product just crumbles apart.

    Megan Gilmore

    I’m sorry they didn’t stick together for you. Mine cut very smoothly, and I actually just crumbled one intentionally for the photo– I like adding dessert crumbs to photos!

Brenda R

Made these today for my grandson, whose Mum, my daughter, tries very hard to opt for clean ingredients in her food selections. I have been buying store bought peanut butter crispy bars to have on hand for my grandson and my husband and I eat them too. I googled for a recipe without marshmallows and found yours plus I used natural peanut butter, sorry. They are absolutely delicious and so much nicer than store bought, they are also super easy to make. My Grandson will be the final taste tester later today but I don’t have any doubts.

Lailah.W

This is the best treats I ever made, and my children they absolutely loved it1!! thx

🙂

Heather

Thanks for the recipe! I used sunbutter for a school function & the moms’ went crazy for it. They were happy to have a no dairy or tree nut treat to offer their children. The honey had a really nice flavor that masked the overly earthy flavor that the sunbutter can have sometimes. I used a pinch of regular salt & refrigerated for 1/2 hour. They were chewy, cut nice & did not fall apart. This is a keeper-thanks!

Sabrena

Make these all the time and love them!! Any idea how to make some pumpkin ones?
Thanks!

Holly

These are SO simple to make and very delicious to eat! 🙂 Love that I don’t need marshmallows to make them!

Ali

Lovvvve these…not a big marshmallow fan….5 star super yum!!!! Thanks for posting this recipe.

Kimberly

Thank you for this recipe! I added 1 tsp of vanilla and 1 tbsp of raw cacao powder. So ridiculously delicious!

Angie

Sooooooo good – thank you! My family is having a little trouble not devouring the whole pan in one night! My husband couldn’t believe there is no butter or marshmallow in these, since he is a big fan of both. 😉

A little nervously, I used crunchy peanut butter — all i had on hand — but it worked just fine. Didn’t notice any odd crunch at all!

JM

Im kinda obsessed with this recipe! Just discovered it – the only thing I would say doesnt fit into the author’s post is this sentence: “Store in a sealed container in the fridge for best shelf life” – BUT MAINLY BC IT DOESNT LAST THAT LONG TO NEED a sealed container in the fridge 🙂 Its so delicious, it never lasts that long!

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