Milk Chocolate and Peanut Butter Rice Krispie Clusters


It is the last day of Cookie Week today and I am breaking the mold and posting a n0-bake creation. These are fantastic and delicious. I mean who doesn’t love peanut butter, rice krispies and milk chocolate?? Sounded fabulous to me so I got to work tweaking this recipe to be a bit more festive. You start by making a basic rice krispie recipe with the addition of peanut butter, then letting it set, break it up and layer it onto melted chocolate. I kicked these up by adding a white chocolate drizzle and Christmas sprinkles. The results are great, and they are yummy! Have fun and give these a try – they are easy and fast! A great recipe everyone needs to needs on hand for some quick Christmas treats!


  • 1/4 cup of unsalted butter or margarine
  • 1/3 cup of light creamy peanut butter
  • 2 cups of mini marshmallows
  • 2 Β 1/2 cups of rice krispies
  • 10 oz milk chocolate (I used one 270g bag of Chipits Milk Chocolate Chips)
  • 1/2 cup of white chocolate chips
  • Christmas sprinkles


  1. Place a large piece of parchment paper (approx 11 x 17) on the counter, or line a baking sheet. Note: I just put it on the counter – just as easy for turning out the rice krispies.
  2. In a large non-stick saucepan or skillet (I use a non-stick wok!), melt butter, peanut butter and marshmallows on medium heat until completely smooth.
  3. Remove from heat and stir in rice krispies.
  4. Turn out rice krispie mixutre onto the parchment paper and spread into a thin layer.
  5. Let cool completely until set.
  6. Once set, break apart into small pieces and place into a bowl.
  7. Melt chocolate in a microwave safe dish, but heating it in 15-20 second intervals, stirring in between.
  8. Once chocolate is completely melted and smooth you can either choose to make clusters, or bark.
  9. For clusters, use a small cookie scoop (2 tsp capacity) or spoon, to dollop chocolate onto a parchment lined baking sheet. Spread out with an offset spatula (icing spatula), and sprinkle with rice krispie pieces. Place baking sheet with clusters into the fridge to harden.
  10. Finish with a drizzle of melted white chocolate and sprinkles. To melt and drizzle the white chocolate, melt in 15-20 second intervals in the microwave, then place into a small ziploc and snip a small hole in the corner. Squeeze bag and drizzle white chocolate over clusters or bark and then immediately top with some sprinkles. Note: I thought you could also choose to add the sprinkles when topping the chocolate with the rice krispie pieces – will leave it to you to decide!Β 
  11. Once completed the drizzle, place back into the fridge to set again. Once the clusters are set, transfer to an airtight container and store in the fridge until ready to serve.

Recipe adapted from Overtime Cook


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