Marbled Peanut Butter Crunch Bars

These marbled peanut butter crunch bars are soft, chewy, and layered with peanut butter, marshmallow, and puffed rice cereal finished with a thick chocolate-peanut butter swirl topping and flaky sea salt. Somewhere between a Scotcheroo, a bakery dessert bar, and the peanut butter Rice Krispie treat you wished you grew up with.

Course Dessert

Cuisine American

Keyword bakery-style Rice Krispie treats, chewy peanut butter bars, chocolate peanut butter bars, marbled peanut butter crunch bars, marshmallow cereal treats, no-bake dessert bars, peanut butter cereal bars, peanut butter chocolate dessert bars, peanut butter marshmallow bars, Scotcheroo-inspired bars

Prep Time 25

Cook Time 10

Total Time 35

Servings to 24 bars

Calories 304kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm). Gives the bars their thick bakery-style shape
Saucepan (large). For cooking the peanut butter marshmallow mixture.
parchment paper Helps lift the bars cleanly from the pan.
rubber spatula Makes folding the cereal easier without crushing it.
2 microwave safe bowls For melting the chocolate and peanut butter chips.
skewer or toothpick. Cretaes the marbled swirl topping.

Ingredients

cooking spray
3 tbsps (42 g) unsalted butter
1 cup (240 ml) light corn syrup
¼ cup (50 g) granulated sugar
½ cup (100 g) light brown sugar
1 tsp (5 g) kosher salt
1 tsp (5 ml) vanilla extract
1½ cups (390 g) creamy peanut butter (not natural)
10 oz (283 g) mini marshmallows
7-8 cups (190 to 215 g) Rice Krispie cereal name brand or store-brand puffed rice cereal both work
¾ cup (180 g) peanut butter chips
¾ cup (180 g) semi-sweet chocolate chips or dark chocolate chips
flaky sea salt (optional)

Instructions

Prepare a 9x13-inch (23x33 cm) baking pan with parchment paper and lightly coat it with nonstick spray. Leave a little overhang on the sides to make the bars easier to lift out later.
cooking spray
In a large heavy-bottomed saucepan, combine the butter, light corn syrup, granulated sugar, and brown sugar over low to medium heat. Stir continuously until the sugars fully dissolve and the mixture becomes smooth and bubbling, about 10 to 15 minutes. Cooking the sugar mixture first gives these bars a softer, more caramel-like flavor than standard marshmallow cereal treats.
3 tbsps (42 g) unsalted butter, 1 cup (240 ml) light corn syrup, ¼ cup (50 g) granulated sugar, ½ cup (100 g) light brown sugar
Remove the saucepan from the heat and immediately stir in the kosher salt, vanilla extract, peanut butter, and mini marshmallows. Continue stirring until the peanut butter is fully blended and the marshmallows are mostly melted with a few soft pieces still visible. That little bit of remaining marshmallow helps create the chewy texture.
1 tsp (5 g) kosher salt, 1 tsp (5 ml) vanilla extract, 1½ cups (390 g) creamy peanut butter, 10 oz (283 g) mini marshmallows
Add the puffed rice cereal and gently fold until evenly coated. Try not to crush the cereal while mixing so the bars keep their light crunch.
7-8 cups (190 to 215 g) Rice Krispie cereal
Transfer the mixture to the prepared pan and lightly press it into an even layer using a greased spatula or lightly greased hands. Do not firmly compact the mixture or the bars can become dense instead of soft and chewy.
Place the peanut butter chips in a microwave-safe bowl and melt in 20-second intervals, stirring between each, until smooth. Repeat with the chocolate chips in a separate bowl.
¾ cup (180 g) peanut butter chips, ¾ cup (180 g) semi-sweet chocolate chips
Pour the melted peanut butter chips over the cereal layer and spread gently into an even coating. Drizzle the melted chocolate over the top, then use a toothpick or skewer to swirl the chocolate into the peanut butter layer to create a marbled finish.
Sprinkle lightly with flaky sea salt, if using. Let the bars sit at room temperature until the topping is set enough for slicing, about 1 hour.
flaky sea salt
Lift the bars from the pan using the parchment paper and cut into squares or rectangles. Store covered at room temperature for the softest texture.

Notes

Do not firmly pack the cereal mixture into the pan or the bars can become dense instead of soft and chewy.
Leaving a few partially melted marshmallow pieces in the mixture helps create a softer texture.
Melt the peanut butter chips and chocolate slowly to keep the topping smooth and easy to swirl.
Flaky sea salt gives the bars a sweet-salty finish that balances the richness of the peanut butter and chocolate.
You can melt extra chocolate when serving and drizzle it over the top of the bars along with small Reese's peanut butter cups. It's completely optional.
Store the bars tightly covered at room temperature for the best texture.

If you’re making these Marbled Peanut Butter Crunch Bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition