These Fluffernutter Rice Krispie Treats combine all the flavors you love in the classic peanut butter and marshmallow fluff sandwich with a crispy and chewy cereal treat.
If you love Fluffernutter sandwiches, you are going to go nuts over these peanut butter and marshmallow fluff rice crispy treats.
Each of these crispy and chewy cereal bars is drizzled with a creamy peanut butter fudge topping to enhance the peanut butter flavor.
This recipe idea came about because a reader asked if she could add peanut butter to our Marshmallow Fluff Rice Krispie Treats. I did some experimenting and found that simply adding peanut butter to that recipe did not work. The treats fell apart. Even adding more marshmallow fluff didn't work to keep the treats together.
I looked at other Fluffernutter Rice Krispie Treat recipes that are made using whole marshmallows but most people who make Marshmallow Fluff treats do so because they either don't have marshmallows on hand or they have someone in their family that can't eat sticky marshmallows.
If that isn't an issue for you then just make our Peanut Butter Rice Krispie Treats recipe. The treats are made with marshmallows instead of fluff and they are amazing!
Otherwise, use my solution. I took a tip from our Scotcheroos recipe and used corn syrup to hold these peanut butter marshmallow fluff treats together. The sweet syrup doesn't overpower the other flavors. It allows the peanut butter and marshmallow flavors to shine through.
So, let's get into the kitchen and make some treats.
- crisp rice cereal - We always use Kellogg's Rice Krispies Cereal to make our treats. The cereal has the best texture of all the cereals we have tried. Check out our Taste Test Results for more details.
- marshmallow fluff or cream - You'll need one 7-ounce or 7.5-ounce jar of marshmallow fluff or marshmallow cream to make a pan of these treats. I've made this recipe with both size jars and either works fine.
- light corn syrup - The corn syrup adds sweetness and holds the treats together.
- peanut butter - Use your favorite brand of peanut butter. The flavor really shines through in this recipe. I have not made this recipe using natural peanut butter. If you try it, be sure to mix the peanut butter well before using it in the recipe.
I added a delicious peanut butter fudge topping to my treats. You can skip it but I highly recommend adding it. Not only does this peanut butter fudge topping add more flavor but it also looks pretty when drizzled over the treats.
- creamy peanut butter - To make the fudge topping, you'll need two tablespoons of creamy peanut butter.
- Reese's Peanut Butter Chips - By melting the peanut butter chips and peanut butter together, you create a fudge that will firm up as it cools. It is soft enough to cut through but firm enough to hold its shape.
Grease an extra-large mixing bowl with butter or baking spray and add 7 cups of Rice Krispies cereal to the bowl.
Also, grease a 9x13-inch pan and a silicone spatula or wooden spoon.
Pour ½ cup of light corn syrup into a saucepan and set it over medium heat.
Bring the corn syrup to a boil then allow it to boil for 90 seconds. This will help to thicken in slightly.
Remove the pan from the heat and let it sit for 1 minute.
Then, stir in the creamy peanut butter.
Stir until well blended and smooth and creamy.
Add 1 cup of the marshmallow fluff and stir until combined.
Pour the peanut butter mixture over the Rice Krispies cereal.
Add the remaining marshmallow fluff to the bowl.
Stir the thick peanut butter mixture into the cereal. You may need to mix it with your hands.
Mix it until the peanut butter is blended but you still see some streaks of white marshmallows.
Spread the Fluffernutter Rice Krispie treat mixture into a well-greased pan.
Gently press the cereal treat mixture into an even layer.
Combine ¼ cup of Reese's Peanut Butter Chips and two tablespoons of creamy peanut butter.
Heat on high power in the microwave for 20-second increments, stirring after each until melted.
Drizzle the peanut butter mixture over the cereal treats. I poured the mixture into a zip-top bag and piped it over my pan of treats.
Leave the pan of treats on the counter at room temperature for at least 2 hours until they cool completely.
Cut the treats into rectangles or squares using a serrated knife.
The peanut butter topping will be firm but not hard. It will be soft enough that it can be smashed if too much pressure is put on it, so don't press your hands onto the treats as you are cutting or you will smash the pretty peanut butter drizzles.
Store these treats at room temperature in an airtight container for up to 7 days.
You can package the treats in a single layer in gallon-size zip-top bags and freeze them for up to 3 months. Thaw the treats in the bag on the counter for at least one hour before removing them from the bag to keep condensation from forming on the treats.
- Swap out cashew butter, almond butter, or sunflower butter for the peanut butter.
- Use Nutella or Biscoff Cookie spread instead of peanut butter.
- If you can't find peanut butter chips, you can use white chocolate chips instead. The topping won't be as intensely peanut buttery but will still have a nice peanut butter flavor.
- Use chocolate chips and peanut butter to make a chocolate topping.
Fluffernutter Rice Krispie Treats
- 1 extra-large mixing bowl
- 1 9x13-inch baking pan
- 1 silicone spatula or wooden spoon
- 1 medium saucepan
- 7 cups RK cereal
- ½ cup corn syrup
- 1 cup creamy peanut butter
- 7 ounces marshmallow fluff
- ¼ cup peanut butter chips
- 2 tablespoons creamy peanut butter
- Grease an extra-large mixing bowl, a 9x13-inch pan, and a silicone spatula or wooden spoon with butter or baking spray.
- Pour the cereal into the bowl and set aside.
- Bring the corn syrup to a boil over medium heat. Let it boil for 90 seconds.
- Remove the pan from the heat and let it sit for one minute before stirring in the peanut butter.
- Add 1 cup of the marshmallow fluff and stir until blended.
- Pour the mixture over the bowl of cereal.
- Spoon the remaining marshmallow fluff on top.
- Stir until combined with a few streaks of marshmallows not mixed in.
- Pour into a buttered 9x13-inch pan. Spread into an even layer.
- Heat the peanut butter chips and 2 tablespoons of peanut butter in a small bowl in the microwave for 20-second bursts of high power, stirring after each, until melted.
- Pour the peanut butter topping into a zip-top bag and snip off one tip. Drizzle it over top of the Rice Krispie Treats.
- Set aside to cool for at least 2 hours. Then cut into 16 rectangles or 24 squares.