Fluffernutter Rice Krispie Treats

The fluffernutter, a beloved New England pairing of peanut butter and marshmallow fluff, gets a crunchy makeover here. Melted marshmallows, creamy peanut butter, and crisp rice cereal lock in that sweet-salty swirl without turning on the oven.

Serves 9 · 10 min prep · 8 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 48g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 tablespoons salted butter
• 1 bag (10 oz) mini marshmallows
• 1/2 cup marshmallow fluff
• 1/2 cup creamy peanut butter
• 6 cups crisp rice cereal
• 1 teaspoon vanilla extract
• 1/8 teaspoon pinch of kosher salt
• 2 tablespoons extra marshmallow fluff for swirling

Instructions

1. 1Line an 8-inch or 9-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2In a large heavy-bottomed pot melt the salted butter over medium-low heat until fully liquid and just beginning to foam.
3. 3Add the mini marshmallows and stir constantly with a silicone spatula until completely melted and smooth, about 3 to 4 minutes; do not let the mixture brown.
4. 4Remove the pot from heat and immediately stir in the marshmallow fluff, creamy peanut butter, vanilla extract, and pinch of kosher salt until the mixture is glossy and uniform.
5. 5Pour in the crisp rice cereal all at once and fold gently but thoroughly until every piece is coated and no dry spots remain.
6. 6Scrape the sticky mixture into the prepared pan and, with lightly buttered hands or a piece of parchment, press it into an even layer without compacting too hard.
7. 7Dollop the extra marshmallow fluff across the top and swirl lightly with a knife for a marbled Fluffernutter finish.
8. 8Let the pan cool at room temperature for 45 to 60 minutes until fully set and sliceable.
9. 9Lift out using the parchment, cut into 9 neat squares with a sharp knife wiped clean between cuts, and serve at room temperature for maximum gooey stretch.