Peanut Butter Fandango Rice Krispies Treats Recipe With Chocolate Frosting (7 Ingredients) by Kathy Widenhouse
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Peanut Butter Rice Krispies Treats (aka Peanut Fandangos) are a delicious variation of the classic Rice Krispies Treats. Today, Rice Krispies Treats are called RKTs by those who love cookies and sweets. These delicious desserts were invented by Kellogg's workers Mildred Day and Malitta Jensen in 1939.
Today, RKT variations abound. This peanut butter fandango treats recipe is awesome in at least five delicious ways: marshmallows, peanut butter, peanuts, chocolate chips and butterscotch chips. Need we say more? Using only a microwave cooking method, this chocolate peanut butter recipe makes a quick and yummy treat anytime. These peanut butter rice cereal treats are gluten-free (plus, check out the health benefits of peanuts).
This rice cereal snack recipe has minimal prep and cook time, and can be sitting on your refrigerator chilling in about 15 minutes. These sweet peanut butter bars are the perfect snack or dessert to pack in a lunchbox, too.
Cuisine: American
Prep Time: 10 minutes, plus 15 to 30 minutes chilling time
Cook Time: 5 minutes
Total Time: 15 minutes, plus 15 to 30 minutes chilling time
Servings: 12
Ingredients
- 1/4 cup (1/2 stick) butter or margarine
- 10 ounces (1 bag) large marshmallows (about 40)
- 1/2 cup smooth peanut butter
- 5 cups crisp rice cereal (such as Rice Krispies)
- 1 cup unsalted peanuts
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 cup (6 ounces) butterscotch chips
Here's how to make it:
- Measure rice cereal and peanuts. Combine together in a mixing bowl. Set aside. Lightly grease a 13x9-inch baking pan.
- In a large, microwave-safe mixing bowl, microwave butter on high for 45 seconds or until melted.
- Remove bowl from the microwave. Add marshmallows and toss to coat. Return bowl to the microwave. Microwave on high for 1 1/2 minutes, stirring halfway.
- Remove bowl from the microwave. Stir marshmallows, blending in peanut butter until mixture is smooth.
- Pour marshmallow mixture into rice cereal mixture. Mix thoroughly to coat cereal and peanuts. Press mixture into the prepared baking pan. (You can use the butter wrapper to press the cereal mixture into the pan.)
- In a separate microwave-safe bowl, combine the semi-sweet chips and butterscotch chips. Cook on high 1 to 1 1/2 minutes until melted, stirring every 30 seconds. (You can use only chocolate chips, if preferred.)
- Spoon melted chocolate over bars. Use a knife or a spatula to spread chocolate evenly over bars.
- Chill in the refrigerator 15 to 30 minutes (or longer, if needed). Cut bars into 1 1/2-inch squares. Remove bars from the pan. Place waxed paper in between layers to store them. Store bars in an airtight container.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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