Peanut Butter Rice Treats

Dig into these peanut butter rice treats for a healthier dessert or afternoon treat. They're sweetened with honey, and are made without a trace of marshmallows or corn syrup.

I have a confession: I love rice crispy treats, but I do not love the whole marshmallow situation. They're too sweet, too sticky, and honestly, who has the patience to melt them without making a mess? So, I set out to make a better version-one that's naturally sweetened, packed with peanut butter, and just as satisfying.

After what felt like a hundred test batches (thank goodness for willing taste testers), I finally nailed it. These peanut butter rice treats are chewy, a little crunchy, and held together with honey-no corn syrup, no marshmallows, just pure deliciousness.

Ingredients and substitutions

• Puffed rice: Puffed rice cereal can be found in most health food stores. Look for ones made with brown rice (whole grain!) and that do not contain extra ingredients, such as sugar and oil. My two favorite brands are Nature's Path Organic and Arrowhead Mills - the only ingredient is brown puffed rice.
• Peanut butter: Smooth, salted peanut butter works well in this recipe. Look for brands that contain just peanuts and salt. If you only have unsalted peanut butter on hand, add a pinch of salt to the mixture.
• Honey: Runny honey produces the best results in this recipe. If it is solid, place the bottle in a bowl of warm water to make it liquid again.
• Oil: Use either melted coconut oil or a neutral oil, such as avocado oil.

See recipe card below for full ingredients list & recipe directions.

How to make peanut butter rice treats

1. Warm the ingredients: Combine the peanut butter, honey and oil in a medium-saucepan set over medium-low heat. Stir until the peanut butter is soft and the ingredients are fully combined.
2. Add the puffed rice: Add the puffed rice cereal. Gently fold in using a rubber spatula until the cereal is thoroughly coated.
3. Prepare the pan: Lightly coat an 8- by 8-inch baking pan with cooking spray. This helps the parchment paper stay in place. Cut a piece of parchment paper to fit the pan on two sides, but overlapping by several inches on the other two sides (see the bottom right photo below). This will make it easier to lift out the bars when once set.
4. Let them set: Transfer the puffed rice mixture to the prepared pan. Using your hands or the back of a measuring cup, press the mixture firmly into the pan. Cover with plastic wrap and refrigerate for at least 1 hour. Lift them out of the pan, then cut into 16 squares. (The photos show 12 pieces, but since these are quite rich tasting, a slightly smaller pieces are just right!) Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Fun add-ins

Want to change things up? Try adding one or two mix-ins:

• Dark chocolate chips - Stir them in after the mixture cools slightly, so they don't melt. Use the extras in Chocolate Chunk Banana Muffins.
• Chopped nuts - Try skillet-toasted almonds or pecans.
• Unsweetened coconut - I can never get enough coconut!

Printable Recipe

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.