These Peanut Butter Chocolate Rice Crispy Treats are gluten-free, dairy-free, egg-free and so EASY! With only 10 minutes prep time and the perfect combo of peanut butter + chocolate with an almost fudge-like result, they are sure to be a hit. I have been making these since I was a teenager and do so every year for Christmas. I love that they are no-bake with only 5 ingredients. A simple recipe for kids or someone new to baking to make with success!
I usually use Enjoy Life dairy-free chocolate chips, though you an use something like Hu hunks if you want a chocolate chip without refined sugar. And it works great with both ghee or a vegan butter like Miyokos. They store well in the fridge or on the counter once chilled. Enjoy!
Peanut Butter Chocolate Rice Crispy Treats
Ingredients
- 1 cup smooth peanut butter can sub cashew or sun butter if needed
- 1 cup dairy-free semi-sweet chocolate chips we like Enjoy Life brand
- 1/2 cup ghee or vegan butter
- 10 1/2 ounces marshmallows
- 2 1/2 cups gluten-free crisp rice cereal
Instructions
- Line a 8 or 9" baking pan with parchment or foil sprayed with cooking spray.
- Put peanut butter, chocolate chips, and ghee in a large microwave-safe bowl. Mircowave for 2-2 1/2 minutes, until ghee melts and chocolate chips look glossy.
- Stir until smooth and then stir in marshmallows. Microwave for 1 minute. Marshmallows will have expanded and be slightly melted. Stir again to mix.
- Add in crisp rice and stir until well blended. Pour mixture into prepared pan and smooth out evenly.
- Refrigerate for 2 hours or until firm. Cut into 1" squares.
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