closeup image of reese cup rice krispie treats
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5 from 3 votes

Reese's Cup Rice Krispie Treats

Rice Krispie Treats loaded with Reese's Peanut Butter Cups and topped with a drizzle of Reese's Peanut Butter Chips melted with creamy peanut butter.
Prep Time20 mins
Cook Time5 mins
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cup Rice Krispie Treats, Reese's Cup Rice Krispie Treats
Servings: 24
Calories: 217kcal
Author: How To Make Rice Krispie Treats


  • 7 cups Rice Krispies Cereal
  • 14 Snack Size Reese's Peanut Butter Cups each cut into 9 pieces
  • 30 Reese's Cup Minis the tiny ones, cut in half
  • 6 tablespoons European Salted Butter
  • 16 ounces marshmallows
  • 1/3 cup Reese's Peanut Butter Chips
  • 1 1/2 tablespoons creamy peanut butter


  • Butter the inside of a large mixing bowl and pour in the cereal.
  • Cut the 14 Snack Size Reese's Peanut Butter Cups into 9 pieces each. Toss with the Rice Krisipes Cereal.
  • Cut the Reese's Peanut Butter Cup Minis in half and set aside.
  • Begin to melt the butter over low heat in a medium-large saucepan.
  • Add the marshmallows and stir occasionally as the melt.
  • Once about 75% of the marshmallows have melted, remove from the heat, and continue to stir, smashing down on the marshmallows, until completely melted.
  • Pour the melted marshmallows over top of the cereal and peanut butter cups and stir.
  • Gently spread into an even layer in a well buttered 9-inch by 13-inch pan.
  • Heat the Reese's Peanut Butter Chips for 15 second burst of high power until melted then stir in the creamy peanut butter.
  • Spoon into a disposable pastry bag or small zip-top bag and snip off the tip of the bag.
  • Squeeze the bag, drizzling half of the peanut butter over the cereal treats.
  • Top with the reserved pieces of Reese's Cup minis.
  • Then drizzle the remaining peanut butter over top.
  • Refrigerate for 15 minutes.
  • Remove from the fridge and allow the treats to cool for at least 2 hours.
  • Remove from the pan and cut into 24 squares.


Store in an airtight container at room temperature for up to 5 days or wrap well in non-stick tin foil or wax paper then over-wrap in a zip-top bag and freeze for up to 3 months. Thaw completely in the bag before opening.