No-bake, beyond easy and full of peanut butter – does it get any better? When you top it all off with chocolate it does! I’m super excited to share of one of my favorite summer treats with you guys, and with temps on the rise, I think we could all use a great no-bake treat. These peanut butter krispie treats are one of those classic recipes I’ve been making even longer than I can remember! They were the recipe you made if you were going to a barbecue, or for a bake sale, and I always remember thinking it was some kind of magic that you could take a few ingredients and turn them into something so divine.
I zhushed up the classic with a layer of dark chocolate and flaked sea salt, and all I can tell you is I still think they’re kind of magical. The treats themselves are on the sweet side so the dark chocolate is a nice contrast and the sea salt seals the deal. The end result is like an elevated candy bar. It’s crunchy, yet chewy, and that salty sweet situation is one you’re definitely want to get involved in!
This is one of those recipes that you’re going to always want to keep on hand! And it’s definitely one to make this weekend!
Don’t forget to share your bakes, or in this case no-bakes with me on Instagram using the hashtag #ButtercreamBlondie. Happy baking!
Classic crispy treats get even better with the addition of creamy peanut butter! Topped with chocolate and a sprinkle of sea salt, these no-bake treats are always a hit.
- 6 cups crispy rice cereal
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups dark or semisweet chocolate chips
- Coarse sea salt, for garnish
- Grease a Farberware 9x13-Inch Baking Pan and line with parchment paper.
- Place cereal in a large mixing bowl and set aside.
- In a Farberware 2-Qt Saucepan, cook sugar and corn syrup over medium heat until sugar is dissolved. Do not let the mixture boil.
- Remove from heat and stir in peanut butter, vanilla extract and pinch of salt.
- Pour mixture over crispy rice cereal and stir until everything is well coated and combined.
- Transfer to prepared pan and press down evenly.
- To prepare the topping, melt chocolate and spread evenly on top. Sprinkle with coarse sea salt.
- Refrigerate bars for about an hour so the chocolate can set up. Cut bars and enjoy at room temperature.
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for your continued support and allowing me to share what I love.