See more
Con Poulos Photo by: Con Poulos

Peanut Butter Rice Krispie Treats

Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt's crisp and chewy sweets.

Food & Wine MARCH 2012

  • Yield: 24 squares
  • Active: 15 Minutes
  • Total: 1 Hour, 30 Minutes


  • 3 tablespoons coconut oil, plus more for greasing
  • 1 bag marshmallows
  • 3/4 cup creamy peanut butter
  • 7 ounces (6 cups) Rice Krispies Gluten Free with Brown Rice


Lightly grease a 9-by-13-inch baking pan with coconut oil. In a large pot, melt the 3 tablespoons of coconut oil. Add the marshmallows and cook thoroughly over low heat, stirring constantly, until they are melted, about 5 minutes. Add the creamy peanut butter and stir until incorporated. Remove the pot from the heat and immediately add the Rice Krispies. Using a wooden spoon or firm spatula, stir to coat them completely. Scrape the mixture into the prepared baking pan and, using a sheet of wax paper, press evenly on the mixture to compact it. Let the Rice Krispie treats cool completely, then cut them into squares and serve.