Chocolate Peanut Butter Rice Krispie Cups are an easy no-bake dessert made with crispy rice cereal, creamy peanut butter, and a thick chocolate topping. Like a crunchy homemade Reese's cup, they're perfect for parties, lunchboxes, and anytime a sweet craving hits.
Ever buy a box of Rice Krispies for one recipe and end up with most of it left? That's how these were born. After making my Chocolate Peanut Butter Balls, I had extra cereal and three kids who refuse to eat it with milk. Instead of classic rice krispie treats, I turned my favorite combo, chocolate and peanut butter, into these easy no-bake cups. They're grab-and-go, kid-approved, and best from the fridge when the chocolate is firm. Make them as cups or press into bars, either way, they won't last long!
Quick Look: Chocolate Peanut Butter Rice Krispie Cups
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Servings: 16 cups
- 5 Ingredients
- No-Bake Dessert: no oven needed
- Easy Chocolate Peanut Butter Treat
- Kid-Friendly & Party Perfect
- Tastes Like a Crunchy Homemade Reese's Cup
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- Quick Look: Chocolate Peanut Butter Rice Krispie Cups
- Why You’ll Love This Recipe
- Ingredient Notes
- How To Make Chocolate Peanut Butter Rice Krispie Cups
- Tips for Success
- Storage
- Chocolate Peanut Butter Rice Krispy Cups Recipe FAQs
- More Rice Krispy Recipes You’ll Love
- No-Bake Chocolate Peanut Butter Rice Krispie Cups
Why You’ll Love This Recipe
These no-bake chocolate peanut butter rice krispie cups are made with crispy cereal, a sweet peanut butter layer, and melted chocolate on top. Think homemade peanut butter cups with a fun crunch, like an easy homemade "crunch cup.”
- No-Bake Dessert: no oven needed
- Chocolate & Peanut Butter: classic sweet-and-salty combo that's also the star in favorites like peanut butter chocolate cereal bars.
- Easy Layered Treat: simple ingredients, big flavor
- Kid-Friendly & Party Perfect
- Make Ahead Friendly: fridge and freezer friendly
Ingredient Notes
These simple ingredients come together for an easy no-bake chocolate peanut butter treat. See the recipe card below for exact amounts.
- Peanut Butter – Creamy peanut butter gives the best texture, but chunky or almond butter also work.
- Honey – Adds natural sweetness and helps bind the cereal mixture. Corn syrup can be used instead.
- Salt – Just a pinch balances the sweetness and boosts the chocolate peanut butter flavor.
- Rice Krispies Cereal – Crispy rice cereal adds the signature crunch. Any brand works, and Chex can be swapped in.
- Chocolate Chips – Melted chocolate forms the top layer. Semi-sweet, milk, or dark chocolate all taste great.
How To Make Chocolate Peanut Butter Rice Krispie Cups
Follow these simple steps to make perfectly layered chocolate peanut butter rice krispie cups with a crisp base and smooth chocolate topping.
Step 1. Line a muffin tin with liners (or lightly spray with nonstick spray). In a small saucepan over medium-low heat, melt peanut butter, honey, and salt.
Step 2. Stir until the peanut butter mixture is smooth and creamy.
Step 3. Pour the warm peanut butter mixture over the Rice Krispies cereal in a bowl.
Step 4. Stir until the cereal is evenly coated.
Step 5. Spoon the mixture into muffin cups (about ⅔ full) and press firmly so the cups hold together.
Step 6. Microwave chocolate chips in a microwave-safe bowl in 20-30 second bursts, stirring between, until smooth. Spoon melted chocolate over each cup and smooth the tops.
Step 7. Refrigerate 30 minutes (or until the chocolate is firm).
Step 8. Serve chilled for the best chocolate peanut butter crunch.
Tips for Success
- Press firmly so the cups hold together.
- Melt peanut butter gently over medium-low heat.
- Chill for best texture and firm chocolate.
- Use a mini muffin pan for bite-sized treats, just like I do for my Texas Sheet Cake Bites.
- Add toppings like sprinkles, chopped nuts, or extra melted peanut butter.
- Make bars instead – Press into an 8×8 pan, top with chocolate, chill 20-25 minutes, score the chocolate, then chill until firm before slicing.
- Use liners or a silicone muffin pan for easiest removal.
Storage
- Room Temperature: Store in an airtight container up to 5 days. If your kitchen is warm, refrigerate so the chocolate doesn't melt.
- Refrigerator: Store in an airtight container up to 2 weeks for the best texture.
- Freezer: Freeze in a sealed container up to 3 months. Thaw in the fridge before serving.
- These are great for making ahead for parties or adding to a dessert tray alongside other no-bake favorites like peanut butter lasagna.
Chocolate Peanut Butter Rice Krispy Cups Recipe FAQs
Yes, storing them in the fridge keeps the chocolate firm and helps the cups hold their shape. They're best served chilled, but room temperature works too.
Absolutely. Store in an airtight container and freeze up to 3 months. Thaw in the refrigerator before serving.
They likely weren't pressed firmly enough. Packing the cereal mixture tightly helps them stay together once chilled.
Yes, but stir it well first. Natural peanut butter can make the mixture softer, so chilling helps them firm up.
Yes! Press the mixture into an 8×8 pan, top with melted chocolate, chill, and slice into squares.
More Rice Krispy Recipes You’ll Love
Looking for more fun bite-sized desserts? My Mini Banana Cream Pies are another easy make-ahead treat that's perfect for parties and dessert trays.
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No-Bake Chocolate Peanut Butter Rice Krispie Cups
Equipment
Ingredients
- 1 cup creamy peanut butter chunky works too
- 6 tablespoon honey
- 1 pinch salt
- 3 cups Rice Krispies cereal or any crispy rice cereal
- 2 cups chocolate chips, melted semi-sweet, milk, or dark
Instructions
- Line a muffin tin with liners or lightly spray with nonstick spray.
- In a small saucepan over medium-low heat, melt peanut butter, honey, and salt until smooth.
- Pour the warm peanut butter mixture over the Rice Krispies in a bowl and stir until evenly coated.
- Spoon mixture into muffin cups, filling about ⅔ full. Press down firmly so they hold together.
- Microwave chocolate chips in 20-30 second intervals, stirring between, until smooth.
- Spoon melted chocolate over each cup and smooth the tops.
- Refrigerate 30 minutes, or until chocolate is firm. Serve chilled for best texture.
Notes
- For mini chocolate peanut butter rice krispie cups, use a mini muffin pan.
- Press the cereal mixture firmly to prevent crumbly cups.
- Store in the refrigerator for the best chocolate peanut butter texture.
- To make rice krispie peanut butter bars, press mixture into an 8×8 pan, top with chocolate, chill, and slice.
- These freeze well for up to 3 months in an airtight container.
Kathy MacDonald says
These are delicious! So easy and come together quickly.
I put a little coconut oil in the chocolate chips while melting and added some sea salt on top.
This one’s a Keeper
Kristin Hayes says
Yay!! Love hearing this! Thanks for the great feedback!
Debby says
I made these and did them in my small muffin pans and they are great will definitely make them again!
Kristin Hayes says
Yay! So glad you enjoyed! Great idea on using your mini muffin pan!
Debbie P. says
Will almond butter work as well?
Kristin says
Although I haven’t tried, that should still work great in place of the peanut butter!
Julie maddocks says
how big a cup would you use for peanut butter, I’m going to try ti’s today.
Kristin says
I use one cup of creamy peanut butter and then the mixture goes into a muffin cup, regular sized! Hope you enjoy!
Nancy says
I followed the recipe exactly as written…the taste is great but the crispy rice/peanut butter/honey portion was very crumbly and hard to eat…any suggestions? I’d love to make it again and have it stay together!
Kristin says
Could the melted mixture have been over cooked or burned by chance? This happened to me before and made the mixture crumbly and dry. You can add additional peanut butter if desired as well to make it creamier.
Theresa says
sugar free or low sugar version of rice cereal peanut butter/chocolate cups? thank you
Kristin says
You can use sugar free peanut butter in this recipe and the only sweetener used is honey, so it isn’t artificially sweet! As for the chocolate, you can use sugar free chocolate melts as well!
Jo says
How long can these be frozen?
Kristin says
These can be frozen for up to 3 months! Enjoy!
Ann says
can you use chocolate rice krispies?
Kristin says
Absolutely! That is a great idea!! Enjoy!
Katrina says
Would corn syrup work in place of honey? I have a family member is unable to have any honey products.
Kristin says
Absolutely! That works great too!
Deborah says
I used pancake syrup as I had no honey on hand – worked just as well I think
Kristin says
Great idea too!! Hope you enjoyed!
Merri says
I read your article, but the recipe posted would have been helpful
Kristin says
If you scroll down, you’ll see the recipe card! Hope you enjoy!
Barbara Sklow says
Delish. just had a little trouble getting the chocolate to melt right for spreading on the top. .
Kristin says
You can always add in a little milk or whipping cream to make it thinner. May help the consistency!