The Dinner Bell

menu icon
go to homepage
  • Recipes
  • Subscribe
  • About / Contact
search icon
Homepage link
  • Recipes
  • Subscribe
  • About / Contact
×
Home » Desserts

Chocolate No-Bake Rice Krispie Cookies

Published: Jan 30, 2025 · Modified: Sep 8, 2025 by Joanie Simon · This post may contain affiliate links · Leave a Comment

↓ Jump to Recipe

If you love the crispy peanut buttery goodness of a Nutty Buddy bar, these no-bake Rice Krispie Cookies are about to become your new favorite treat.

Light, crunchy, and packed with the irresistible chocolate peanut butter flavor combo, all without turning on the oven. Also, no corn syrup!

overhead view of finished rice krispie cookies with drizzled chocolate on top

Nutty Buddy bars were one of my favorite special treats as a kid. If you've never had one, they're made of crunchy wafer layers filled with sweet peanut butter and coated in chocolate. Light, crispy, and hits that popular chocolate / peanut butter flavor combo (Reese's peanut butter cups lovers, I'm looking at you).

These cookies are wildly similar to those bars in terms of texture and flavor. They hit on all the happy nostalgic flavor memories just like my Cookies and Cream Cookies do for Oreo lovers.

Jump to:
  • Why I Love This Recipe
  • Ingredients
  • Instructions
  • Optional Chocolate Drizzle
  • Substitutions
  • Top Tip
  • Chocolate No-Bake Rice Krispie Cookies
  • Related

Why I Love This Recipe

  • No Bake! This is especially appreciated on hot days when I don't want to turn on the oven.
  • No Corn Syrup! I didn't set out to make this a healthy recipe. By happy accident, after the fact, I realized that these cookies are gluten-free (if you use GF crispy rice cereal) and naturally sweetened thanks to maple syrup.

Ingredients

ingredients to make no bake rice krispie cookies including maple syrup, vanilla, salt, chocolate chips, butter, rice cereal, peanut butter and marshmallows
  • Chocolate Chips
  • Peanut Butter
  • Unsalted Butter
  • Maple Syrup
  • Vanilla
  • Salt
  • Rice Krispies Cereal
  • Optional: Marshmallows or other fun mix-ins

See recipe card for quantities.

Instructions

No need to preheat the oven! Just fire up a medium saucepan of water over high heat on the stove.

Once the water comes to a boil, place a metal bowl on top of the saucepan and add your chocolate chips to get started.

Melted chocolate in a large bowl
  1. Step 1: Melt the chocolate in a large heat proof bowl over the pot of boiling water. This is what's referred to as the double boiler method!
    The steam from the water heats the bowl, allowing the ingredients to melt or cook gradually and evenly, reducing the risk of burning or overheating.
whisking the peanut butter into the chocolate in a large metal bowl
  1. Step 2: Mix in the peanut butter.
Melted chocolate mixture with peanut butter, butter, salt and vanilla
  1. Step 3: Mix in the maple syrup, butter, vanilla extract and salt.
A large bowl with rice krispies cereal and the chocolate mixture added ready to be folded in
  1. Step 4: Add the chocolate mixture to the Rice Krispies cereal.
rice krispies mixed with the chocolate mixture ready to be scooped
  1. Step 5: Fold the chocolate mixture into the Rice Krispies. Fold in mini marshmallows or other adds in you might like at this step, too.
Scoop of the cookie mixture in a food disher
  1. Step 6: Scoop the "dough" onto a parchment or wax paper lined baking sheet (prevent it from sticking to the pan once the cookies firm up).
a hand smashing cookies down onto a sheet pan lined with parchment paper
  1. Step 7: Press down on the scoops to make them round cookies.
Cookies on a sheet tray ready to be refrigerated
  1. Step 8: Put the cookies into the refrigerator to firm up for about an hour then enjoy!

Optional Chocolate Drizzle

I always love making food look extra cute when I’m photographing it. For the chocolate drizzle, I melted an extra half cup of chocolate chips in a glass bowl in the microwave for 30 seconds, stirred, then continued heating in 15-second intervals until it was smooth. After that, I transferred the melted chocolate to a squeeze bottle and drizzled it over the cookies. The drizzle will firm up when you refrigerate the cookies like you see in step 8.

Hint:  If you're not using chocolate chips and using a bar instead, be sure to chop the bar up into smaller pieces. This helps the chocolate to melt more evenly so that it's nice and smooth.

Substitutions

Feel free to add your own mix-ins with this recipe.  

I added mini marshmallows for a rocky road meets snickers rice krispies treats vibe. Other fun additions could be white chocolate chips, toffee bits or rainbow marshmallows.

Want to make it dairy-free? Use coconut oil in place of the butter and select a dairy-free chocolate.

Top Tip

Be sure the butter is softened or melted so that it incorporates more quickly into the chocolate mixture and doesn't cause the melted chocolate to seize.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
finished chocolate no bake rice Krispie cookies on a green background drizzled with chocolate

Chocolate No-Bake Rice Krispie Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Joanie Simon
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 12 large cookies
  • Category: dessert
  • Method: cookies
  • Cuisine: American
Print Recipe
Pin Recipe

Description

No-bake rice krispie cookies are full of chocolate and peanut butter flavor. Crispy, crunchy, light and easy to make.


Ingredients

  • 4 cups crispy rice cereal (100g)
  • 1 ½ cups chocolate chips (262g)
  • 1 cup peanut butter (240g)
  • ¼ cup unsalted butter, softened or melted (56g)
  • ½ cup maple syrup (120g)
  • 1 teaspoon vanilla extract
  • Dash of salt
  • Optional: 1 cup mini marshmallows or ½ cup white chocolate chips


Instructions

  • Line a baking sheet with parchment or wax paper and set aside.
  • Fill a saucepan with a few inches of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chocolate chips to the bowl and stir constantly until melted and smooth.
  • Once the chocolate is melted, add the peanut butter and mix until smooth.
  • Next add the butter, maple syrup, vanilla extract, and a dash of salt until well mixed.
  • Add the chocolate mixture to a large bowl with the rice krispies cereal and fold everything together until fully incorporated.  Fold in any additional mix ins at this time.
  • If you're adding the optional chocolate drizzle, melt an extra half cup of chocolate chips in a glass bowl in the microwave for 30 seconds, stir, then continue heating in 15-second intervals until it's smooth. After that, transfer the melted chocolate to a squeeze bottle or use a spoon and drizzle it over the cookies.
  • Use a spoon or medium sized cookie scoop to drop portions of the mixture onto the prepared baking sheet, then press them down with your hand and form into cookie-shaped disks, smoothing out the edges.
  • Once firm, enjoy. Store in an airtight container at room temperature for up to three days or in the fridge for up to a week.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 374
  • Sugar: 27.2 g
  • Sodium: 157.6 mg
  • Fat: 23.1 g
  • Carbohydrates: 39.9 g
  • Fiber: 3.1 g
  • Protein: 7.5 g
  • Cholesterol: 10.2 mg

Did you make this recipe?

Tag me @joanieraysimon on Instagram. I'd love to see!

Related

Looking for other recipes like this? Try these:

Monster Cookies

Double Chocolate Chip Cookies

More Desserts

  • sugar free chocolate chip cookies arranged together
    Sugar Free Chocolate Chip Cookies (Blood Sugar Friendly!)
  • chocolate peanut butter protein ice cream with a spoonful removed
    Chocolate Peanut Butter Ninja Creami (High Protein)
  • a slice of coffee cake on a plate with a fork with a bite taken out
    Sugar Free Coffee Cake (Blood-Sugar Friendly!)
  • sourdough discard chocolate muffins on a countertop
    Sourdough Discard Chocolate Muffins

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

photo of Joanie Simon, author of thedinnerbell.recipes

Hi, I'm Joanie

Sharing everyday eats, from blood sugar-friendly meals to special occasion favorites. Ring The Dinner Bell with food that makes you feel good!

More about me

Popular

  • Cottage Cheese Blueberry Muffins stacked in a blue serving dish
    Cottage Cheese Blueberry Muffins
  • slow cooker beef stew in a white bowl with bread on the side
    Slow Cooker Beef Stew (Diabetes Friendly)
  • Veggie shrimp pasta plated in bowls with extra lemon and parmesan on the side
    Easy Veggie Shrimp Pasta (Diabetic-Friendly)
  • salmon piccata with capers and garnished with fresh lemon
    Salmon Piccata (Low Carb)

Footer

Subscribe for new recipes!

Subscribe
  • Privacy Policy
  • Contact
  • FAQ
  • The Bite Shot
  • ↑ back to top

Copyright © 2025 The Dinner Bell • As an Amazon Associate I earn from qualifying purchases.