Peanut Butter Fluff Rice Krispie Treats

October 8 celebrates the fluffernutter, a New England favorite pairing peanut butter with marshmallow creme. These bars melt both into glossy marshmallows and crisp rice cereal, then finish with a peanut butter drizzle and fluff swirl.

Serves 6 · 15 min prep · 8 min cook

Estimate for one serving

• 340 cal
• 6g protein
• 52g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 tbsp unsalted butter
• 1/2 cup creamy peanut butter
• 6 cups mini marshmallows
• 1/2 cup marshmallow fluff
• 6 cups crisp rice cereal
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp extra peanut butter for drizzle
• 2 tbsp extra marshmallow fluff for swirl

Instructions

1. 1Grease an 8-inch square baking pan with butter or nonstick spray and set aside. Measure the cereal into a large heatproof bowl so it is ready.
2. 2In a large pot over medium-low heat, melt the butter until foaming. Stir in the creamy peanut butter until smooth and fully combined.
3. 3Add the mini marshmallows and stir constantly until they melt into a glossy, stretchy mixture, about 3 to 4 minutes. Do not let it scorch.
4. 4Remove the pot from heat and immediately stir in the marshmallow fluff, vanilla, and salt until the fluff is mostly incorporated and the mixture looks ultra-gooey.
5. 5Pour the hot marshmallow mixture over the cereal. Using a greased spatula, fold gently but thoroughly until every piece is coated.
6. 6Transfer the mixture to the prepared pan. Press it into an even layer with the greased spatula or wax paper, working quickly before it sets.
7. 7Warm the extra peanut butter and extra fluff separately for a few seconds until pourable. Drizzle both over the top and swirl lightly with a knife for a visible fluffernutter finish.
8. 8Let the treats cool at room temperature for at least 30 minutes until firm enough to cut.
9. 9Cut into 6 generous squares. Serve at room temperature for the classic chewy pull.