Easy Rice Krispie Cookies (No Bake)

If you’re looking for a quick, yet impressive treat to serve at your next party, these Rice Krispie Cookies are a surefire winner! They’re chewy and crunchy with the perfect balance of sweet and salty flavors. I’ve made these cookies for my family, friends, and special events like bake sales, and they always disappear fast.  

The peanut butter and crunchy peanuts add a lovely salty contrast to the sweet, chewy marshmallows and melted bark. With the crispy texture of the rice cereal, every bite is irresistibly delicious. This is the perfect recipe for peanut butter lovers!

If you like Rice Krispie recipes, you will love crispy Chocolate Peanut Butter Balls, Chocolate Rice Krispie Balls, Salted Caramel Rice Krispie Treats and Fruity Pebbles Rice Krispie Treats.

Why You’ll Love This Recipe

• It’s only 5 ingredients: These crispy rice cookies require only 5 common, budget-friendly ingredients that have a long shelf life. So, feel free to stock up and make them whenever you like.
• There is no baking required: This is an incredibly simple no-bake recipe. You just need to melt the almond bark, which can be done on the stovetop or in the microwave.
• They work for any occasion: I love how versatile these cookies can be! Prepare them for a special occasion like a Christmas party or as a treat after Easter dinner. They are great to enjoy just because too.

Ingredients

Below is everything I used to make these easy no-bake cookies. These everyday ingredients can be found at almost any grocery store, so you don’t have to worry about searching any gourmet markets.

• Almond bark: I chose a white almond bark for this recipe but you can use chocolate as well. I find that the bark melts perfectly and evenly coats the cookies better than melted chocolate chips.
• Crunchy peanut butter: I like crunchy peanut butter for the texture, but creamy peanut butter works great as well.
• Rice Krispie cereal: Either the Rice Krispie brand or store-brand rice cereal will work just fine in this recipe. Try Cocoa Krispies for an extra chocolatey twist.
• Peanuts: Salted peanuts help to balance the sweetness in the cookies. Unsalted peanuts will also work if preferred.
• Marshmallows: I use regular mini marshmallows, but you can use a colored or seasonal variety if you like. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Caramel coconut: Replace all or some of the peanut butter with a thick caramel sauce. Add shredded coconut for tropical flair.
• Dried fruit: Cranberries and raisins add a pop of tart flavor and great texture to these cookies.
• Cinnamon spice: Add cinnamon and nutmeg or ginger to the melted almond bark for a warm spiced flavor.

How to Make Rice Krispie Cookies

Here are the instructions on how to make no-bake cookies with Rice Krispies. I highly recommend that you line one or two baking sheets with parchment paper. This way, you can drop the cookies on the pans easily, and they won’t be difficult to move once they are set.

Step 1: Melt the almond bark. Break the almond bark into pieces and place it into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each one, until it’s fully melted and smooth.

Step 2: Add the peanut butter. Stir the crunchy peanut butter in the melted bark until the ingredients are combined.

Step 3: Add the remaining ingredients. Add the Rice Krispies, peanuts, and marshmallows. Stir until they are all evenly coated in the peanut butter mixture.

Step 4: Scoop the cookies. Scoop heaping spoonfuls of the cookie mixture onto the parchment-lined baking sheets. Allow them to cool and set for about 30-60 minutes at room temperature until they’re no longer sticky.

If you love recipes like this, you may also enjoy Chocolate Peanut Butter Rice Krispie Treats.

Storage Directions 

• Storing: These are best stored at room temperature in an airtight container for up to 1 week. You can place them in the refrigerator for up to 2 weeks. To freeze, wrap them individually in plastic wrap and then place in a Ziploc bag. Store them in the freezer for up to 3 months.
• Make Ahead: Since these Rice Krispie no-bake cookies have a great shelf life, you can make them 1-2 days in advance of your event and store them on the counter.

Serving Suggestions

• Similar treats that you can make alongside these cookies are my star crunch cookies with chocolate and caramel instead.
• Some more no-bake desserts that we love are Almond Joy bites and cookie dough stuffed Oreos. All 3 are perfect for any party.
• Serve these cookies with peppermint hot chocolate truffles or cinnamon hot chocolate for a deliciously sweet hot beverage accompaniment.

More Delicious Marshmallow Dessert Recipes

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!

Rice Krispie Cookies

Karin and Ken

Rice Krispie Cookies are easy to make and fun to eat! The rice cereal is combined with peanut butter, peanuts, and marshmallows, and then enrobed in melted almond bark.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Setting Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 cookies

Calories 246 kcal

Ingredients

  

1x2x3x

• 12 oz almond bark white or chocolate
• ½ cup crunchy peanut butter
• 2 cups Rice Krispies cereal
• 1 cup salted peanuts or unsalted, if preferred
• 1 cup mini marshmallows
• Optional: Sprinkles

Instructions

 

• Prepare a baking sheet by lining with parchment paper or wax paper to prevent the cookies from sticking as they set. Set aside.
• Break the almond bark into pieces and melt it. You can do this in the microwave, microwaving in 30-second intervals and stirring each time, until smooth. Alternatively, melt the almond bark using the double boiler method on the stovetop by placing the almond bark in a heatproof bowl over simmering water.
• Stir the crunchy peanut butter into the melted almond bark until completely combined and smooth.
• Gently fold in the Rice Krispies cereal, salted peanuts, and mini marshmallows, making sure everything is evenly coated in the almond bark mixture.
• Use a spoon or small cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheet. You can form them into small mounds or press them slightly flat if you prefer a cookie shape. Add optional sprinkles at this time.
• Allow the cookies to cool and set at room temperature for about 30 minutes to 1 hour, or until firm and no longer sticky.
• Once the cookies are set, enjoy immediately or store in an airtight container at room temperature for up to a week.

Notes

• Add sprinkles or other decorations on top to match a holiday! Red and green for Christmas, orange for Halloween or Thanksgiving, and pink for Valentine’s Day are just a few suggestions.
• Spray your cookie scoop with a little bit of nonstick cooking spray to make it release more easily. 
• Place parchment between layers of stacked cookies to keep them from sticking to each other.

Nutrition

Calories: 246kcalCarbohydrates: 24gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 67mgPotassium: 122mgFiber: 1gSugar: 18gVitamin A: 233IUVitamin C: 2mgCalcium: 9mgIron: 1mg

Keyword marshmallow desserts, no bake rice krispie cookies, rice krispie cookies

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