These Peanut Butter Crispy Treats are a nostalgic twist on a classic, blending creamy peanut butter with the satisfying crunch of crispy rice cereal. Each bite delivers a perfect balance of rich, nutty flavor and light, airy texture, making them irresistible for both kids and adults. Ready in just 20 minutes, they’re the ultimate quick fix for your sweet tooth or a last-minute treat to share with friends.
The gooey marshmallow base melds seamlessly with the peanut butter, creating a lusciously smooth coating that hardens into a delightfully chewy yet crisp finish. Whether you’re craving a midday snack or need a crowd-pleasing dessert, these treats are effortless to make and guaranteed to disappear fast. One taste, and you’ll be hooked!
What You’ll Need for Peanut Butter Crispy Treats
- ¾ cup brown rice cereal
- ½ cup rolled oats
- ½ cup crushed walnuts
- ⅓ cup coconut flakes
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil
- ¼ cup brown rice syrup (or substitute with honey or maple syrup)
- ¼ cup peanut butter (use creamy or crunchy, as preferred)
- ⅓ cup chocolate chips (optional, or substitute with dark chocolate chunks)
How to Make Peanut Butter Crispy Treats
- Prepare the pan: Line a 5×7-inch rectangle dish with parchment paper and lightly spray with cooking spray. Set aside.
- Toast the oats: In a large skillet over low heat, toast the rolled oats, stirring gently for even browning. Once the edges start to brown (about 3-4 minutes), add the crushed walnuts, coconut flakes, salt, and cinnamon. Continue toasting until the coconut flakes are slightly golden (total toasting time: 5-8 minutes).
- Combine dry ingredients: Transfer the toasted mixture to a large bowl with the brown rice cereal. Mix well and let cool completely.
- Make the peanut butter mixture: In a small glass bowl, combine the coconut oil, brown rice syrup, and peanut butter. If the mixture is too thick, microwave for 10-15 seconds to soften. Whisk until creamy, then let cool completely.
- Mix everything together: Pour the peanut butter mixture into the bowl with the cereal and oats. Gently fold until fully combined. Important: Stir in the chocolate chips only after the mixture has cooled to prevent melting.
- Press and chill: Transfer the mixture to the prepared pan, pressing it down evenly. Freeze for 30 minutes to set.
- Slice and serve: Once set, cut into squares and enjoy! Store any leftovers in the fridge.
Creative Topping Ideas to Elevate Your Treats
While these Peanut Butter Crispy Treats are delicious on their own, you can take them to the next level with fun toppings. Try drizzling melted dark chocolate or white chocolate over the top for a decadent finish. For a crunchy twist, sprinkle crushed pretzels or sea salt flakes before chilling. If you’re feeling adventurous, add a sprinkle of shredded coconut or a dusting of cocoa powder for extra flavor and texture.
How to Store and Keep Them Fresh
These treats are best stored in an airtight container in the fridge, where they’ll stay fresh for up to a week. If you’d like to keep them longer, you can freeze them for up to 2 months—just wrap them individually in parchment paper and place them in a freezer-safe bag. Let them thaw at room temperature for a few minutes before enjoying.
Quick Tips for Perfect Results Every Time
To save time, toast the oats and nuts in advance and store them in an airtight container until you’re ready to make the recipe. If you’re short on time, skip the toasting step—the treats will still taste great! For easier slicing, use a sharp knife and wipe it clean between cuts. And remember, *don’t add the chocolate chips until everything is cooled* to keep them from melting.
Fun Variations to Mix It Up
Feel free to customize this recipe to suit your taste! Swap the walnuts for almonds or pecans, or use sunflower seeds for a nut-free version. Replace the chocolate chips with dried fruit like cranberries or raisins for a healthier twist. You can also experiment with different nut butters, such as almond or cashew butter, for a unique flavor profile.
Why This Recipe Works So Well
The combination of toasted oats, nuts, and coconut flakes adds a delightful crunch, while the peanut butter and brown rice syrup create a gooey, chewy base. The optional chocolate chips add a sweet surprise, making these treats irresistible. Plus, they’re no-bake and easy to make, perfect for a quick snack or dessert!
Peanut Butter Crispy Treats
Ingredients
- 3/4 cup brown rice cereal
- 1/2 cup rolled oats
- 1/2 cup crushed walnuts
- 1/3 cup coconut flakes
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil
- 1/4 cup brown rice syrup
- 1/4 cup peanut butter
- 1/3 cup chocolate chips optional
Instructions
- Line a 5×7 rectangle dish with parchment paper and a tiny bit of cooking spray.
- Place the brown rice cereal into a large bowl and set aside.
- In a large skillet over low heat, toast the oats, gently stirring so they toast somewhat evenly.
- Once they’re starting to brown around the edges, add the walnuts coconut flakes, salt and cinnamon.
- Continue to toast until the coconut flakes are slightly toasted. (total toasting time should be about 5-8 minutes.
- Remove from heat and transfer the toasted mixture into the bowl with the brown rice cereal. Mix and let cool completely.
- In a small glass bowl mix the coconut oil, brown rice syrup and peanut butter.
- If your ingredients are too thick to whisk, pop it into the microwave for a few seconds to slightly melt everything.
- Whisk until creamy. Let cool completely.
- Pour the peanut butter mixture into the rice cereal/oat mixture and gently fold everything together until it’s fully incorporated.
- Stir in the chocolate chips and press into a 5×7 pan, or equivalent.
- (Note: it’s important not to stir in the chocolate until everything is cooled or the chocolate will melt all over the place. Which tastes just fine, but they won’t look the same).
- Pour the gooey mixture into the prepared pan and let chill in the freezer for about 30 minutes for them to set.
- After they’re set, slice & eat, then store the remainder in the fridge.