I really love seeing the blog series my friends do – and one of my favorites every year is The Spiffy Cookie‘s #PBChocSat. It’s a nod to her favorite college football team – the Buckeyes – and while I have no real interest in college football, I love anything that involves peanut butter and chocolate.
When she said she was getting a group together to kick off this year’s series, I just had to jump in on the fun.
These treats are no-bake and super simple. There are just a few added ingredients from a traditional rice krispie treat, but that peanut butter and chocolate pack a big flavor punch! Rolling them in powdered sugar really makes them feel like muddy buddies – sugary fingers and all.
These travel well and don’t need refrigeration so they’re ideal for tailgates and potlucks, too.
Happy #PBchocSat! Thank you to Erin from The Spiffy Cookie for organizing this event!
Satisfy your peanut butter and chocolate cravings by checking out all the recipes we made:
Buckeye Trail Mix by The Spiffy Cookie
A #PBChocSat Twofer: Dangerous Cupcakes and Homemade Snickers by Culinary Adventures with Camilla
Buckeye Crunch Popcorn by Palatable Pastime
Chocolate Peanut Butter Swiss Roll Cake by The Redhead Baker
Vegan Dark Chocolate Peanut Butter Swirl Cupcakes by The Baking Fairy
Muddy Buddy Rice Krispie Treats by Kate’s Recipe Box
Peanut Butter and Chocolate Strudel by A Day in the Life on the Farm
Chocolate Peanut Butter Cupcakes by Daily Dish Recipes
Peanut Butter and Chocolate Shortbread Bars by Karen’s Kitchen Stories
Chocolate Peanut Butter Bundt Cake by The Redhead Baker
Peanut Butter and Chocolate Nice Cream by Cooking With Carlee
Keto Peanut Butter Cups by Our Good Life
Classic Peanut Butter Chocolate-Filled Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Muddy Buddy Rice Krispie Treats
Makes 1 9×13″ pan
5 Tbsp. butter, divided
1/2 cup peanut butter
2 cups chocolate chips
1 bag mini marshmallows
6 cups Rice Krispies
2 cups powdered sugar
Melt 3 Tbsp. butter into a large stockpot. When melted, stir in peanut butter, chocolate chips, and mini marshmallows. Stir as they melt. When the chocolate starts to get dry, add in the additional butter.
When everything is melted and smooth, stir in the Rice Krispies until well combined.
Transfer to a greased 9×13″ pan and press flat using a spatula. Let cool and set up for several hours.
Cut into squares, then roll each square in powdered sugar to cover.