Chef notes
Rice Krispies treats are far and away one of our favorite sweet snacks: something about the crunchy, light and puffy cereal with the sticky and buttery melted marshmallows checks all the boxes when satisfying a craving for something sweet. I figured out years ago that when you add a little sweetened condensed milk into the mix, your treats stay soft and chewy for days.
When I was developing this recipe for rice krispie treats inspired by the lunchtime favorite, I found that if you add peanut butter and sweetened condensed milk, the bite is even better. To assemble, press half of the mixture into your pan and top with a layer of jelly. The result is one of the most delicious and nostalgic treats you’ve ever had.
Despite the unique, “sandwich-style” assembly, these rice krispie treats take almost no time to prepare. Make them for a potluck, an outdoor barbecue, or as an after-school snack.
Technique Tips: Melt the marshmallows over medium heat—any higher and the marshmallows can collapse into a sticky mess. Use the butter wrapper or a sheet of plastic wrap to gently and evenly press the rice cereal mixture in the pan. Whisk your jelly before spreading it over your treats for a smooth consistency.
Swap Option: Any fruit-flavored jelly will work here including strawberry and raspberry. Use Cocoa Krispies instead of plain ones for an even more indulgent treat.
Ingredients
- 1/2 cup unsalted butter, plus more for greasing
- 1 (10-ounce) bag mini marshmallows
- 1/3 cup sweetened condensed milk
- 1/2 cup creamy peanut butter, sweetened, such as Skippy’s
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 6 cups rice cereal, such as Rice Krispies
- 1/2 cup grape jelly
Preparation
1.Grease an 8-inch square cake pan with softened butter. Line with a long piece of parchment paper that extends up and over two opposite sides of the pan.
2.In a large pot set over medium heat, melt the butter. Add the marshmallows and stir with a flexible spatula until melted and smooth, about 5 minutes. Stir in the sweetened condensed milk, peanut butter, vanilla and salt until combined.
3.Remove the pan from the heat and fold in the rice cereal until combined. Transfer half of the mixture to the prepared pan and press down lightly to create an even layer. Use an offset spatula to spread the jelly over the treats. Top with the remaining cereal mixture, gently flattening it until uniform.
4.Let the treats set up on the counter for at least 1 hour. To remove them from the pan, grip the parchment overhang and lift. Slice the treats into 16 even squares. The treats will keep tightly wrapped on the counter for up to 5 days.
