small batch peanut butter cup rice Krispy treats (gluten free& vegan)

If you’re anything like me, you love a nostalgic treat with a healthier twist—and bonus points if it’s quick to whip up with pantry staples. These Peanut Butter Cup Rice Crispy Treats check all the boxes. Think gooey, crispy, chocolatey layers with the perfect mix of salty-sweet. And yes, they’re gluten-free, dairy-free, and totally no-bake.

This small batch recipe is ideal for when you want just a few indulgent squares without making a full tray. It’s a hit with kids and adults, and comes together in under 15 minutes—no oven required.

Small batch PB cup rice crispies

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Prep Time 5 minutes minutes

Servings 2

Ingredients

  

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For the Base:

• 1/3 cup creamy peanut butter, or any natural PB
• 4 tbsp maple syrup
• 1 tbsp coconut oil, refined or unrefined
• 1/2 tsp vanilla extract
• 1 1/2 cups gluten-free brown rice cereal

For the Topping:

• 1/2 cup dairy-free chocolate chips, or regular
• 1 tsp coconut oil, optional, for smoother melt
• Flaky sea salt, optional, for finishing

Instructions

 

Prep the Pan:

• Line a small 6x6 or 8x4 loaf pan with parchment paper, leaving overhang for easy removal.

Make the Base:

• In a small saucepan or microwave-safe bowl, gently melt together peanut butter, maple syrup, coconut oil, and vanilla. Stir until smooth and warm.

Mix It Up:

• Pour the mixture over the rice cereal in a medium bowl. Stir well to evenly coat. Fold in chopped mini PB cups.

Press:

• Transfer the mixture to the prepared pan. Press down firmly using a spatula or clean hands to pack it tightly.

Add the Chocolate Topping:

• Melt chocolate chips with coconut oil (if using). Pour over the bars and spread evenly. Sprinkle with flaky salt.

Chill & Slice:

• Refrigerate for 1 hour or until firm. Lift from the pan and slice into squares.

Author: Ali Jenkins

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