Chocolate Peanut Butter Rice Krispie Treats

I remember driving cross country on a big tour through the midwest a couple years ago. I love gas station snacks, but there was something special about the gas station snacks in the midwest– homemade rice krispie treats. Each one was individually wrapped, different shapes and unlabeled, making me think that some old Dakota granny with a sweet tooth like mine was making them each morning! There were traditional rice krispie treats, which were buttery and delicious, and then there were the chocolate peanut butter rice krispie treats…these were like little bricks of heaven! If y’all haven’t noticed, my favorite flavor combination is chocolate and peanut butter. These treats were like salty and sweet blended together with an addictive crispiness that was so fantastic, I couldn’t wait to figure out how to make them when I got home! Fast forward to now, I’ve perfected the dairy-free version. Get ready, this young New York granny with a big sweet tooth is about to blow your mind ;)

Chocolate Peanut Butter Rice Krispie Treats

Chocolate Peanut Butter Rice Krispie Treats


  • 4 Cups Vegan Marshmallows (I used Sweet and Sara's)
  • 1/3 Cup Coconut Oil
  • 4 Cups Brown Rice Crisps
  • 1/2 Cup Crunchy Peanut Butter
  • 1 Bag Dark Chocolate Chips
  • Cocao Nibs (optional)


Combine the coconut oil and vegan marshmallows in a non-stick skillet over medium heat. The marshmallows will start to get melty. Add the peanut butter and start stirring until smooth.

Fold in the brown rice crisps. When all of the marshmallow lumps are mixed in evenly, spoon the mixture into two lined muffin tins.

Rinse the rice krispie skillet and return to medium heat with the chocolate chips. Stir slowly until it's all melted. Remove from heat and spoon over each rice krispie treat. Sprinkle with cocao nibs.

Refrigerate for 30 minutes so the topping gets hard again. Serve room temperature.