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Chocolate, Caramel and Peanut Butter Rice Krispie Squares

Course Dessert
Cuisine American


  • 5 Tbsp butter
  • 8 Cups plus 2 cups mini marshmallows
  • 6 Cups Krispie Cereal
  • ½ Tsp salt
  • 1 Tbsp water
  • 20 Square caramels
  • ½ Cup peanut butter
  • 2 Tbsp milk
  • Cups chocolate wafer discs


  • Line a 9×13 pan with foil and spray lightly with cooking spray, set aside.
  • In a large post over low heat melt butter. Once butter in melted add in 8 cups mini marshmallows, stirring constantly.
  • Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
  • Pour mixture into prepared pan and press in evenly.
  • Allow to cool completely before adding caramel and peanut butter layer.
  • Begin making the caramel and peanut butter sauce. Placing the water in a saucepan over medium low heat, slowly add the unwrapped caramels and continue mixing until the caramels melt.
  • Once melted, add in the peanut butter and stir rapidly. Add milk and stir until smooth.
  • After the mixture has combined, pour over the Rice Krispie/marshmallow layer and smooth across the top. Allow the second layer to cool.
  • For the chocolate, place wafter discs in bowl and microwave on defrost for 30 second intervals stirring in-between each interval. Keep doing this process until wafters are completely melted and smooth from stirring. Be careful not to scorch or burn! It should take about 3 interval sessions.
  • Once melted, pour the mixture over the PB caramel layer.
  • Allow to cool completely before cutting into squares.
Keyword Brownies, chocolate, Events, gimmie, Gluten Free, Peanut Butter, squares