Peanut Butter Rice Crispies Without Marshmallows {3 Ingredients} - The Big Man's World ® (2024)

These peanut butter rice crispy treats are made with 3 ingredients and taste even better than the original. With NO marshmallows, corn syrup, or butter, I love sharing them with my family!

Keen on making more no-bake desserts? Try my protein pudding, chickpea cookie dough, and chocolate cheesecake.

Growing up, I was practically raised on Rice Krispie Treats, but as I’ve gotten older, I’ve been re-making my childhood favorites with a healthy twist.

Similar to my vegan rice crispy treats, I wanted to make a treat that’s made with a shortlist of good-for-you ingredients and tastes like pure nostalgia.

Why I love this recipe

• 3 ingredients. Peanut butter, maple syrup, and crispy rice cereal are all you’ll need.
• Low calorie. Each bar is under 100 calories!
• Healthier. There are no marshmallows, corn syrup, butter, or sweetened condensed milk needed, yet you’d never guess by how tasty they are.
• Easy to customize. You can swap just about every ingredient to suit your taste buds, add more flavor, or save yourself a trip to the store.

Ingredients needed

• Peanut butter. Smooth and drippy peanut butter will help hold the bars together and add richness. Avoid using crunchy peanut butter. Otherwise, you’ll notice the bars will be crumbly.
• Maple syrup. Provides sweetness, and when melted with the peanut butter, holds the crispy treats well. You can substitute this for agave nectar or, if you aren’t strictly vegan, honey.
• Crispy rice cereal. I used gluten-free crispy rice cereal, but any rice cereal works.

How to make peanut butter rice crispy treats

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Line an 8×8-inch baking dish with parchment paper.

Step 2- Combine ingredients. In a large bowl, add the rice cereal. In a microwave-safe bowl or sauce pan, melt the peanut butter and syrup and whisk to combine.

Step 3- Assemble. Pour the peanut butter mixture over the cereal. Stir until combined, then transfer the batter to the pan. Use a rubber spatula to flatten in an even layer.

Step 4- Chill. Refrigerate the bars until firm, then slice and serve.

Arman’s recipe tips

• Melt the peanut butter and sweetener. Trust me, if you try adding both straight to the cereal, it won’t mix well at all, and you’ll crush the rice crispies.
• Adjust the consistency. Depending on the type of peanut butter I’m using, sometimes the batter is too thin. If this happens, add extra cereal. If it’s too thick, add a little maple syrup or milk.
• As always, use a warm, sharp knife. To get clean, perfectly even cuts, I like to run my knife under hot water, dry it, then slice and repeat.

Storage instructions

To store: Peanut butter rice krispies should be stored in an airtight container in the refrigerator for up to 2 weeks.

To freeze: Place the treats in a freezer-safe container and freeze for up to 6 months. Let them thaw overnight in the fridge.

More easy desserts to try

• Healthy cookie dough
• Carrot cake bars
• Chocolate peanut butter balls
• No-bake chocolate oat bars

Originally published May 2020, updated and republished June 2024