Chocolate Peanut Butter Krispies

Chocolate Peanut Butter Krispies ©Rhonda Adkins Photography 2014

It’s my favorite bloggy time of the month, Secret Recipe Club reveal.  Every month I can’t wait to find out who my secret blog is going to be, and then I stalk all their recipes and going through the process of which one to make.  This month when I got assigned to Liz from That Skinny Chick can Bake, I knew it was going to be especially Important for me to pick the perfect recipe. Some of you already know that I’m opening up a café, it’s called Café Paris.  It’s located in the historic Paris Gibson Square Museum of Art.  The menu will change weekly, basically you get what I ever I prepare for your meal, included are your choice of beverage and a small dessert.  I’m definitely more of a savory cook than a sweet cook which means that I need dessert ideas, the easy, make ahead, makes large amounts, tasty desserts.  How serendipitous that I would be assigned Liz’s blog! Knowing peoples affinity for chocolate and peanut butter I honed in on this Chocolate Peanut Butter Krispies bar.  It met my criteria of easy, make ahead, doable in large batches and bonus…it’s no bake!  As far as tasty goes, I took samples to my Friday Downtown Chicks meeting and it got a resounding thumbs up and please make it for the café.  Our bartender came over (we usually meet someplace where we can get a drink…it’s Friday afternoon after all), he listened to the praises about the treats and wondered if there was pot in them, I had to inform him “no”. He looked a bit disappointed so I assured him that they would make an excellent ‘afterwards’ treat.  That brought a smile to his face and next thing I knew he was filling a to-go container with nearly all the leftovers. Chocolate Peanut Butter Krispies ©Rhonda Adkins Photography 2014 I took Liz’s advice and double the batch, plus I wanted to test a larger batch.  I did substitute chocolate chips for chopped chocolate (lazy cook that I am), I modified the amounts of milk chocolate and peanut butter slightly.  The doubled recipe called for 10 ounces of milk chocolate and a bag of milk chocolate chips is 11.5 ounces…oh so close!  Not wanting 1.5 ounces of chips hanging around I added the remainder small amount and increased the peanut butter by 1/4 cup to balance it out. I’ve provided my larger version of the recipe, for the original smaller version hop over to That Skinny Chick can Bake.  Although this was easy to make I wished I would have pressed my rice krispie crust down more.  I followed Liz’s advice for clean cutting and ran my knife under warm water and wiped it between each cut, my cuts were pretty clean but I think my water needed to be a bit warmer.  Regardless, it was a super helpful tip! Thank you Liz for dessert inspiration.  These bars will be on the café menu for sure and probably make a showing for the Super Bowl.

GO SEAHAWKS! Icouldn’t resist…

Chocolate Peanut Butter Krispies ©Rhonda Adkins Photography 2014

Here’s a styling tip: Have a limited number of dishes but want more variety?  Make your own cake stands by inverting a dish and setting a plate on top of them.  In this case I used a footed bowl and a pretty plate, both from Pier One.  I’ve also used mugs, just turn the handle to the back. 


Chocolate Peanut Butter Krispies
Yields 26
Write a review
Total Time
3 hr
Total Time
3 hr
Krispie Layer
  1. 3 1/2 cups Rice Krispies cereal
  2. 1/4 cup water
  3. 1/2 cup sugar
  4. 6 tablespoons corn syrup
  5. 6 tablespoons melted butter
Milk Chocolate Peanut Butter Layer
  1. 1 (11.5 ounce) bag milk chocolate chips
  2. 2 1/4 cups creamy peanut butter
Dark Chocolate Layer
  1. 8 ounces semi-sweet chocolate chips
  2. 2 tablespoons light corn syrup
  3. 1/2 cup (1/2 stick) butter, cubed
  1. Line a 9x13 pan with non-stick foil or spray regular foil with non-stick cooking spray.
  2. Pour the water into a small sauce pan, carefully add the sugar and the corn syrup to the center of the pan (be careful to avoid the sides). With a wooden spoon or silicone spatula, gently stir mixture to blend.
  3. Cover over medium-high heat until a slow boil is reached. Cook until the mixture reaches the soft ball stage (235°F to 240°F). Ideally a candy thermometer should be used.
  4. Remove mixture from heat, stir in the butter then pour the mixture over the krispie rice cereal. Quickly mix to coat all the cereal. Firmly press mixture into the prepared pan with a wooden spoon or silicone spatula. Set aside and let cool to room temperature.
  5. Make the chocolate peanut butter layer. In a large microwave safe bowl, add the milk chocolate chips and peanut butter, Heat in a microwave, stirring every 30 seconds until completely melted. About 2 minutes total. Spread the mixture over the krispie crust. Chill for 1 hour.
  6. Make the dark chocolate layer. In a larger microwave safe bowl, add the semi-sweet chocolate chips, corn syrup and cubed butter. Melt in the microwave, stirring every 30 seconds until smooth and creamy, about 90 seconds. Spread evenly over the peanut butter layer. Chill for 1 hour or until the layer hardens.
  7. Cut into squares with a warm knife wiped clean in between each cut.
  1. Cook's Tip: To get a smooth peanut butter and chocolate layer, after spreading mixture gently shake dish back and forth to release air bubbles and create a glassy smooth surface.
The Kitchen Witch

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30 Responses to Chocolate Peanut Butter Krispies

  1. Chris January 19, 2014 at 10:28 pm #

    I love Liz’s blog. You’ve picked a great treat for SRC this month! And, your pictures…stunning!

    Happy New Year!

    • Giggles January 20, 2014 at 11:31 am #

      Liz does have a fabulous blog and she is an inspirational blogger.

  2. Liz January 20, 2014 at 4:48 am #

    Oh, you gave me the biggest smile this morning…thanks SO much for the kind words!!! Your Krispie bars look perfect…and now I wish I had a plate in front of me for breakfast!!! And good luck with your new endeavor…I know your cafe will be a smash hit!!! xo

    • Giggles January 20, 2014 at 11:30 am #

      Liz, I was so excited to have your blog, like I mentioned I really thought the timing was perfect. When I serve these bar’s I’ll have to call them Liz’s chocolate peanut butter krispies!

  3. Heather January 20, 2014 at 6:20 am #

    These look amazing! The layers are spectacular and I bet it’s like eating a crispy peanut butter cup.. Yummy!

    • Giggles January 20, 2014 at 11:29 am #

      It is just like eating a crispy peanut butter cup! Actually I think they are better than just a plain old PB cup.

  4. A Couple in the Kitchen January 20, 2014 at 7:04 am #

    Love the layers in this. Plus what’s better than chocolate and peanut butter?!?

    • Giggles January 20, 2014 at 11:28 am #

      The beautiful layers are part of the reason why I wanted to make them, great presentation and tasty too!

  5. Our Eating Habits January 20, 2014 at 8:53 am #

    Well, those pretty much look like the most delicious thing ever! Good luck with your new café, it sounds like just the sort of place I would enjoy visiting!

    • Giggles January 20, 2014 at 11:27 am #

      I’m hoping the cafe goes well too. It’s such a cool place, I’ll be sharing photos once I get it spiffed up.

  6. gloria January 20, 2014 at 10:06 am #

    Love these look stunning!!

    • Giggles January 20, 2014 at 11:26 am #

      They don’t look as great as Liz’s but I’m sure they taste just as good.

      • gloria January 20, 2014 at 3:44 pm #

        I think look amazing!

        • Giggles January 20, 2014 at 4:09 pm #

          Thanks Gloria!

  7. Erin @ Making Memories January 20, 2014 at 11:04 am #

    Your bars look fantastic! A definite winner. Good luck with your cafe. How wonderful!!!!

    • Giggles January 20, 2014 at 1:31 pm #

      Thanks Erin, the cafe is an exciting venture!

  8. Karen - Cinnamon Freud January 20, 2014 at 12:10 pm #

    Yum! Love peanut butter and chocolate, and rice krispies are such a fun childhood favorite.

    • Giggles January 20, 2014 at 1:32 pm #

      Karen, this recipe combines two great treats, what more could you ask for!

  9. Deanna Segrave-Daly January 20, 2014 at 12:11 pm #

    First off, congrats on the opening of the Cafe (and the Seahawks win for that matter.) I wanted to grab one of these right off of the cake stand (which I had no idea was a footed bowl upside down on a plate – brilliant!)

    • Giggles January 20, 2014 at 1:35 pm #

      Deanna, thanks I’m happy about the cafe and the Seahawks. Glad you were ‘fooled’ by the cake stand, such an easy thing to do, wonder why it took me so long to share this tip?

  10. chelsy January 20, 2014 at 2:09 pm #

    Had me at peanut butter. SOLD!

    • Giggles January 20, 2014 at 4:10 pm #

      I know right! PB is delish!

  11. Nayna Kanabar (@SIMPLYF00D) January 20, 2014 at 2:51 pm #

    These look drool worthy and I love the click.

    • Giggles January 20, 2014 at 4:09 pm #

      Nayna, you are so sweet, thank you.

  12. Lisa {AuthenticSuburbanGourmet} January 20, 2014 at 8:31 pm #

    OMG – I could eat a whole plate of these delights! Nicey done!!

  13. Karen January 21, 2014 at 1:54 am #

    WOW! These look absolutely wonderful what a great SRC pick! Karen visiting from Group C too!

  14. Margaret January 21, 2014 at 4:20 pm #

    How exciting to be opening a café in a museum. Good luck. If you serve these it will be successful!!

  15. Debra January 21, 2014 at 4:22 pm #

    These are perfect for your cafe. I may make these this week too. BB tournament and hospitality room duties. I just got done making two batches of your pretzel Nutella no bakes. Liz has the best recipes,

  16. Tracy March 5, 2014 at 8:19 pm #

    Can you make these for the cafe?

    • Giggles March 9, 2014 at 9:54 pm #

      Absolutely! Expect to see it on the menu soon.