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 consider coming back to share your experience with others by leaving a comment below with a star rating!

Fluffernutter Rice Krispie Treats

4.2 from 5 votes

Ooey, gooey soft rice krispie treats are loaded with creamy peanut butter and sweet marshmallow fluff for the perfect fluffernutter flavor!

Print Recipe Pin Recipe

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 30 minutes

Servings 12 bars

Ingredients

  

1x2x3x

• 6 cups Rice Krispies cereal
• 6 tablespoons unsalted butter
• 6 cups mini marshmallows, divided
• 1 cup creamy peanut butter
• 7.5 ounce container of Marshmallow Fluff
• Pinch of salt, if your peanut butter doesn't have any

Instructions

 

• Prep a 9x13 baking pan with parchment paper so that the edges hang over the sides of the pan, and then spray with nonstick spray. Set aside.
• Pour Rice Krispies into a large bowl and set aside.
• In a medium saucepan, melt butter over low heat. Add 4 cups mini marshmallows and heat, stirring frequently, until melted and mostly combined - it's okay that it's not fully incorporated, it's better that way!
• Turn off heat, add peanut butter and stir to combine. If the peanut butter you're using doesn't have added salt, you can add a pinch of salt at this point and stir to combine.
• Immediately pour peanut butter mixture into the bowl of Rice Krispies, add Fluff and remaining 1 cup mini marshmallows and stir to coat and combine.
• Turn out into prepared baking dish and press down into an even layer.

  Tip:

  If you have another 9x13 pan, you can use the bottom of that pan to press into the top of your dish for an easy way to get it evenly distributed! You can also spray your hands with a little nonstick spray and use your palms to press it down, or place another piece of parchment paper on top before using your hands to press it down.
• Let set for at least 15 minutes, and then slice into 12 large bars. Serve and enjoy!

Notes

Store in an airtight container, stacked between layers of parchment paper.

Nutrition

Calories: 364kcal | Carbohydrates: 52g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 193mg | Potassium: 160mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1106IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 5mg

Course Dessert

Cuisine American

Author Leslie Kiszka

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