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Chocolate Nutter Butter Rice Krispie Treats Recipe

Chocolate Nutter Butter Rice Krispie Treats

Soft and chewy Cocoa Krispie treats are packed with chopped Nutter Butter cookies, creamy peanut butter, and marshmallows, then finished with a smooth semisweet chocolate topping. This recipe makes 24 bars in a 9 x 13-inch pan.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 hour
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Treats
  • 6 cups Cocoa Krispies or other chocolate crisp rice cereal
  • 16 cookies Regular Nutter Butter sandwich cookies, coarsely chopped
  • 4 tablespoons Unsalted butter
  • 10 ounces Mini marshmallows
  • 1/2 cup Creamy peanut butter
Topping
  • 1 cup Semisweet chocolate chips
  • 1 teaspoon Shortening or coconut oil, optional

Method
 

Step-by-Step
  1. Lightly grease a 9 x 13-inch baking pan and line it with parchment paper if desired. Leave a little parchment overhang to make lifting the set bars easier.
  2. Place the Cocoa Krispies and coarsely chopped Nutter Butter cookies in a large mixing bowl. Reserve a few cookie pieces for sprinkling over the chocolate topping.
  3. Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir gently until they are almost completely melted.
  4. Stir the peanut butter into the warm marshmallow mixture until smooth, then remove the saucepan from the heat. Avoid overheating the mixture, since high heat can make the finished treats hard.
  5. Immediately pour the marshmallow mixture over the cereal and cookies. Fold gently with a spatula until the cereal and cookie pieces are evenly coated.
  6. Transfer the mixture to the prepared pan and press it into an even layer using a lightly buttered spatula or parchment-covered hands. Press gently rather than packing it firmly, which helps preserve a soft, chewy texture.
  7. Melt the chocolate chips with the shortening or coconut oil, if using, in short microwave intervals or over a double boiler. Stir until glossy and smooth, then drizzle or spread the chocolate over the treats.
  8. Sprinkle the reserved Nutter Butter pieces over the chocolate while it is still soft. Let the pan stand at room temperature for at least 30 minutes before cutting into 24 bars.

Notes

Keep the butter and marshmallow mixture over low heat and do not compress the cereal mixture too firmly. Store covered at room temperature for the best texture, and use an 8 x 8-inch or 9 x 9-inch pan for thicker bars with additional setting time.