Introduction

Whatchamacallit Krispie Treats take the classic Rice Krispies snack to a whole new level with layers of peanut butter, caramel, and chocolate. These gooey, crunchy bars are perfect for satisfying your sweet tooth and impressing friends at any gathering.

The image shows three square dessert bars on a white plate with a thin gold rim, each with three distinct layers. The bottom layer is light tan with a textured, crispy rice cereal look. The middle layer is a smooth, bright golden caramel color. The top layer is a flat, glossy medium-brown chocolate covering the caramel fully, with slight swirls. Behind the plate, a glass baking dish with more of the same dessert bars is cut into squares, showing the same three layers. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups Rice Krispies cereal
8 cups mini marshmallows
4 tablespoons butter
⅓ cup peanut butter
11 ounces caramel bits (1 bag)
2 tablespoons milk
1 ¼ cups semi-sweet chocolate chips

Instructions

Step 1: Prepare a 9″x13″ baking pan by spraying it lightly with non-stick cooking spray and set aside.
Step 2: In one very large bowl, add the Rice Krispies cereal and set aside.
Step 3: In a second very large bowl, combine the mini marshmallows and butter. Microwave for 2 to 4 minutes, or until the marshmallows are very soft and puffy.
Step 4: While the marshmallows are melting, measure out the ⅓ cup peanut butter and set it aside.
Step 5: Carefully remove the melted marshmallow bowl from the microwave and stir until the butter is fully incorporated.
Step 6: Working quickly, add the peanut butter to the melted marshmallows and stir until well combined.
Step 7: Pour the peanut butter and marshmallow mixture over the Rice Krispies cereal. Use a rubber spatula sprayed with non-stick spray to stir and coat the cereal evenly.
Step 8: Transfer the mixture to the prepared pan. Use the spatula to press and flatten it evenly. Set aside to cool.
Step 9: While the treats cool, combine caramel bits and milk in a small saucepan. Heat over medium heat, stirring occasionally, until the caramel is melted and smooth.
Step 10: Pour the melted caramel evenly over the cooled Rice Krispie treats.
Step 11: In a small bowl, microwave the chocolate chips at 50% power in 30-second intervals until almost melted. Stir until smooth.
Step 12: Pour the melted chocolate over the caramel layer and spread evenly using an offset spatula if needed.
Step 13: Allow the treats to cool for about 30 minutes before cutting into bars.

Tips & Variations

For easier spreading, spray your spatula lightly with non-stick spray before working with the marshmallow mixture.
Substitute almond or cashew butter for peanut butter to accommodate nut allergies or add a different flavor.
Add chopped nuts or pretzel pieces into the Rice Krispies for extra crunch.

Storage

Store the treats covered at room temperature in a cool place for up to two days. Avoid refrigerating as this can harden the treats and affect the texture. To reheat, you can microwave individual bars for 10–15 seconds to soften before eating.

How to Serve

Two square pieces of a treat are stacked on a white plate, each piece showing three layers: a bottom layer of light tan crispy rice cereal, a middle layer of smooth golden caramel, and a top layer of dark glossy chocolate with slight swirl marks. The background shows a white cake stand with more pieces on it and a black and white patterned cloth beneath, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, regular marshmallows will work just fine. You may need to cut them into smaller pieces to help them melt evenly and coat the cereal better.

How do I prevent the chocolate from seizing when melting?

Microwave the chocolate in short 30-second intervals at medium power and stir in between. Avoid overheating and do not add water, as moisture causes chocolate to seize and become grainy.