Salted Caramel Peanut Butter Rice Krispie Treats

Peanut Butter Rice Krispie Treats pack all of your favorite indulgences into one bar! Salted caramel and creamy peanut butter are added to brown rice cereal bars to make this delicious, gluten free dessert recipe with NO refined sugar!
Course Bars, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
chill time 1 hour
Total Time 20 minutes
Servings 16 bars
Calories 219kcal
Author Brianne @ Cupcakes & Kale Chips


  • 1/2 cup brown rice syrup
  • 1 Tbsp butter
  • 1 Tbsp heavy cream
  • 1/4 tsp sea salt if you only have fine salt or kosher salt, you may want to try a little less
  • 3 cups Brown Rice Krispies or regular ones or puffed rice
  • 3/4 cup natural peanut butter or almond butter or cashew butter or sunflower seed butter
  • 6 oz dark chocolate I used Ghirardelli 60% chocolate chips. These are larger than regular chocolate chocolate chips, so it was about 1 cup
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt for sprinkling on top


Crust and Peanut Butter Layers

  • Line an 8 inch square pan with plastic wrap (trust me, it will be much easier to get the Krispie treats out)
  • In a medium pot, heat the brown rice syrup over low to medium heat until it is bubbling, about 5 minutes..
  • Add the butter, 1 T heavy cream, and sea salt. Stir until the butter melts and everything is incorporated.
  • Stir in the Rice Krispies until they are fully covered, and press into the pan.
  • Spread peanut butter over the top of the Rice Krispie layer, and keep the pan in the refrigerator while you make the ganache.

Chocolate Ganache Layer

  • Chop up the chocolate into small pieces and put in a bowl.
  • Heat the heavy cream in a small pot over low to medium heat until it comes to a simmer, about 5 minutes.
  • Pout the hot cream over the chocolate, let sit for a few seconds, then stir until the chocolate is melted and the mixture is smooth. If you forget to chop your chocolate, and it doesn't melt all the way, just put it back on a low heat for a few seconds to get it all melty.
  • Stir in the vanilla.
  • Pull the pan out of the fridge and spread the ganache over the top. Sprinkle with the sea salt.
  • Put it back in the fridge until the ganache sets, then remove from the pan using the plastic wrap, and cut into squares.


Serving: 1bar | Calories: 219kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 120mg | Potassium: 175mg | Fiber: 2g | Sugar: 9g | Vitamin A: 500IU | Vitamin C: 3.3mg | Calcium: 60mg | Iron: 3.3mg