As we approach Rosh Hashanah and Sukkot, I start to think about my favorite desserts and at the top of the list is this recipe for Kosher No Bake Chocolate Peanut Butter Rice Krispie Treats. They are really easy to put together and require no baking or marshmallows. A huge thank you goes out to my niece Meira for developing, making this recipe, and taking all of the photos for this post. This recipe is kosher, non-dairy, and pareve. Read on to learn how to make the best Kosher No Bake Chocolate Peanut Butter Rice Krispie Treat recipe.
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Why This Recipe Works
- Convenient easy ingredients. This recipe uses ingredients that you already have on hand. In our house, we usually have a ton of extra Rice Krispie or puffed rice cereal laying around. This is a great way to use all of that extra cereal.
- Easy, and no baking required. Rice Krispie Treats are great because they give you the feel of eating a baked dessert without having to do any baking yourself. This recipe for Chocolate Peanut Butter Rice Krispie Treats is as simple as heating a few ingredients, pouring, mixing, and topping with melted chocolate.
- Make it on Yom Tov. Since this recipe does not have to be baked, you can make it on Yom Tov without worrying that your oven is not set to the correct temperature. Just make sure you leave a flame on in order to melt the other ingredients together.
- Pareve. There is no dairy in this recipe whatsoever! It tastes like there should be...but there isn't. Don't believe me? Just read the recipe below.
8 Ingredient Recipe
This is one of those recipes that looks and tastes like it has more ingredients than it does. One of the reasons for this is that this is a "no bake" recipe which really cuts down on the ingredient list. Also, this recipe does not use marshmallows!
A Step by step guide to making this recipe
Time needed: 20 minutes.
The best No Bake Chocolate Peanut Butter Rice Krispie Treats step by step.
- Mix the corn syrup, sugar, and water.
In a sauce pan, mix the corn syrup, water, and sugar together and heat on a low flame. Stir frequently so that the sugar doesn't burn.
- Heat on low flame
Keep stirring until the mixture starts to boil. Remove from heat once the sugar has completely melted and the whole mixture is liquid.
- Mix in the peanut butter, vanilla, and salt.
Remove the sauce pan from the heat and immediately stir in the peanut butter, vanilla, and salt. Keep stirring until silky smooth.
- Pour over cereal.
Now comes the fun part. Pour the peanut butter mixture over the rice krispies as evenly as possible. Stir the mixture until all of the rice krispies are completely coated with the peanut butter sauce.
- Press into pan.
While they are still warm, take the coated rice krispies and press them into a 9x13 pan.
- Spread melted chocolate chips over the top.
Melt the chocolate chips in the sauce pan using a double boiler (or you can melt them in the microwave) and spread them over the top with a spatula. Let cool in the refrigerator for 20-30 minutes before serving.
Recipe FAQ
A traditional rice krispie treat uses melted marshmallows as a binder for the cereal. While you can use kosher marshmallows, this recipe uses corn syrup, sugar, and peanut butter as a binder instead of marshmallows.
Some people are allergic or just don't like peanut butter. If you want to substitute something in for peanut butter you can try almond butter or cashew butter. If you would like to steer clear of nuts completely, you can use kosher marshmallows instead of the corn syrup, sugar, water, and peanut butter.
Tips and Suggestions
- Try replacing the melted chocolate chips with melted butterscotch chips for scotcharoos!
- Warm in the microwave for 10 seconds to make them extra gooey.
- Mix ½ cup dried bananas into the rice krispies before mixing with the peanut butter sauce.
- Serve for a Shabbat or Rosh HaShannah dessert.
- Instead of melted chocolate chips, try using our Vanilla Buttercream Frosting.
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Recipe
No Bake Chocolate Peanut Butter Rice Krispie Treats
Equipment
- sauce pan
- spatula
- 9x13 pan
Ingredients
- 1 cup light corn syrup
- 1 cup white sugar
- 2 teaspoon water
- 1 cup peanut butter
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 6 cups Rice Krispies cereal
- 2 cups semi-sweet chocolate chips
Instructions
- In a sauce pan, melt the sugar into the corn syrup and water over a low flame. Stir often.
- When the mixture starts to boil, stir constantly until the sugar has completely melted.
- Remove the sauce pan from the flame and add the peanut butter, salt, and vanilla extract.
- In a separate mixing bowl, pour the mixture over the Rice Krispies and stir until completely coated.
- While they are still warm, press the Rice Krispie mixture into the 9x13 pan.
- Melt the chocolate chips and spread over the top of the Rice Krispies.
- Cool in the refrigerator for 20-30 minutes.
Notes
Tips and Suggestions
- Try replacing the melted chocolate chips with melted butterscotch chips for scotcharoos!
- Warm in the microwave for 10 seconds to make them extra gooey.
- Mix ½ cup dried bananas into the rice krispies before mixing with the peanut butter sauce.
- Serve for a Shabbat or Rosh HaShannah dessert.
- Instead of melted chocolate chips, try using our Vanilla Buttercream Frosting.