Fluffernutter Rice Krispie Treats

Ooey, gooey soft rice krispie treats are loaded with creamy peanut butter and sweet marshmallow fluff for the perfect fluffernutter flavor! All you need are 5 ingredients and 30 minutes. Next time try my fluffernutter cookies or thick and chewy fluffernutter bars.

Here’s the thing about these fluffernutter rice krispie treats: there is nothing healthy about them and they’re everything I wanted them to be. They’re soft, and ooey, and gooey, and taste like I covered a fluffernutter sandwich with cereal. 

Okay, that doesn’t sound appealing or particularly delicious, but you’ll just have to trust me. These are delicious. 

In today’s edition of “Why Can’t Leslie Just Leave Things Alone”, I needed to level up the classic rice krispie treats. The base recipe that you find on the side of the Rice Krispies box makes a perfect decent treat, but it’s just not enough for me. They need to be softer and butterier.

So, I solved those problems by adding more marshmallows and more butter. But I still wanted more flavor. I was just… bored.

Recently I’ve been digging into my site analytics to see what my audience (that’s you!) has been loving lately, and the fluffernutter cookies and fluffernutter bars are consistently near – or at – the top of the list.

So, I figured… if you love those fluffernutter recipes, maybe you’d love another one. And rice krispie treats are already chock full of marshmallows, so all I’d need to do is add peanut butter!

Not so fast, Leslie.

Marshmallows and marshmallow fluff don’t have the same flavor, so just adding peanut butter was underwhelming. What it really needed was the addition of both peanut butter and fluff. On top of the marshmallows.

And you know what? Let’s add some more mini marshmallows for fun.

That resulted in the softest and most flavorful rice krispie treats I’ve ever made. And it’s strong with the fluffernutter flavor I wanted. 

I’m going to share a little secret with you: when I pull these out of the pan, I slice off the edges to get the corners squared so no one gets a weird, sloped, lopsided piece. And then I eat those cut off pieces. I consider it payment for my time. Plus, you know, taste testing.

Not a secret, but a helpful tip: slicing bars like these are infinitely easier when I use a rocking pizza cutter (affiliate link) versus a large knife. It’s big enough to span the width and the length of the bars, so you get one long, even cut.

Plus, it’s easier on your cutting boards because you just rock the blade from side to side, instead of digging in and dragging a knife. Win-win.

Let’s stare at the puddles of marshmallow fluff for a minute.

They’re a big contributor to the softness of these bars. 

And the intact mini marshmallows are a nice little surprise when you encounter them. That’s why I save a cup or two of marshmallows to add right at the end.

If you don’t want to add them because you hate good things, that’s fine, too.

Surprisingly, they’re not overly sticky and impossible to eat! That was a sacrifice I was going to be willing to make for the flavor I wanted.

You will, however, still want to store any leftovers in an airtight container between layers of parchment paper just to keep them from sticking together.

But you know, for the purposes of food photography, stacking them without parchment paper is a-okay.

Do as I say, not as I do.

If you want more peanut butter:

• Fluffernutter Cookies
• Peanut Butter Banana Bread with Salted Chocolate Chips by Hunger Thirst Play
• Fluffernutter Bars
• Nutter Butter Waffles by Whitney Bond
• No Bake Cookie Overnight Oats
• No Bake Peanut Butter Pie by Spicy Southern Kitchen
• Buckeye Balls
• Chocolate Cereal Bites with Peanut Butter by Taste and See

After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo to the Pin of what you make to the pin to share your experience!

Print