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.
Maple syrup vs. honey
I tested this recipe every which way. With honey, with maple syrup, with varying amounts of each, and so on. Here’s what I found:
- Honey was ultimately the best binder for these puffed rice treats. Even when I increased the peanut butter, the treats didn’t bind as well with maple syrup.
- That being said, if your goal is to make a vegan-friendly (honey-free) treat, maple syrup tastes great and does bind the treats somewhat. They just won’t be quite as sticky as honey, and will fall apart a bit more.
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
- 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.
- Add the puffed rice: Add the puffed rice cereal. Gently fold in using a rubber spatula until the cereal is thoroughly coated.
- 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.
- 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.
How to store
Place the leftover squares in an airtight container (I like these big glass containers) and refrigerate for up to 1 week.
Eat them straight from the fridge or place them on the counter for 20 minutes to allow them to warm up before eating.
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.
- Chopped nuts – Try skillet-toasted almonds or pecans.
- Unsweetened coconut – I can never get enough coconut!
Printable Recipe
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.
Servings: 16 Servings
Calories: 114kcal
Ingredients
- ¾ cup smooth salted peanut butter (preferably natural, well-stirred)
- ⅓ cup liquid honey
- 1 tablespoon avocado oil or melted coconut oil
- 3 ½ cups puffed rice cereal
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Instructions
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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 photo in the post above). This will make it easier to lift out the bars when once set.
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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.
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Gently fold in the puffed rice using a rubber spatula until the cereal is thoroughly coated.
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Transfer the puffed rice mixture to the prepared pan. Using your hands or a spoon, 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. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the MyFitnessPal calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1piece | Calories: 114kcal | Carbohydrates: 11.3g | Protein: 3.2g | Fat: 6.9g | Saturated Fat: 1.4g | Sodium: 50.9mg | Fiber: 1.4g | Sugar: 6.5g
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.
