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Peanut Butter Caramel Rice Krispies

  • Prep Time: 10
  • Total Time: 35
  • Yield: 9 1x


  • 3/4 cup brown rice syrup
  • 1/4 cup maple syrup
  • 1/3 cup creamy peanut butter*
  • 1 teaspoon vanilla extract
  • 6 cups rice crisp cereal

Peanut Butter Drizzle

  • 2 tablespoons creamy peanut butter
  • 1 teaspoon maple syrup (or other liquid sweetener)
  • 12 teaspoons water, to thin, if needed


  1. Line an 9×9 square pan with parchment or wax paper.**
  2. Place the brown rice syrup and maple syrup in a large pot over medium heat. Bring to a rolling boil and cook for 1 minute, stirring often, being careful not to burn.
  3. Turn off heat and whisk in the peanut butter and vanilla, until smooth.
  4. Stir in the rice crisp cereal until thoroughly combined (can also mix in a large bowl, which I find to be easier. Simply add rice crisps to a large bowl and stir in the liquid until well combined.
  5. Scoop into pan and spread out evenly. Press down with lightly wet fingers or a spatula. Place in freezer to set for 10 minutes while you make the Peanut Butter Drizzle.
  6. In a separate small microwaveable bowl, mix together the peanut butter and maple syrup. Microwave in 30 second intervals just to warm, for easier mixing. Add 1 teaspoon water at a time, if needed. Mix until super smooth!
  7. Remove krispies from freezer and drizzle on the peanut butter. Place back in the freezer for 10 minutes or until firm. Slice into squares.
  8. Bars will hold their shape quite well at room temperature, but they can be stored in the fridge too. Wrap up leftovers and store in the fridge for 5 to 7 days, or in the freezer for up to 1 month.
  9. These get even better the next day, enjoy!


  • *Can sub peanut butter for almond butter or sunflower seed butter.
  • **An 8×8 square pan is fine too; they will just be a little thicker!
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