Peanut Butter Cheerios Marshmallow Treats are the ultimate lunchbox addition or after-school snack! Swap in your nut butter of choice for these chewy cereal treats that come together in minutes and require no baking at all.
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Step aside, Rice Krispies treats! Move on over, Cinnamon Toast Crunch Bars. There’s a new stackable sweet in town and it sneaks in a one-two protein punch with the addition of creamy peanut butter. The result is marshmallow treats with a mission: To satisfy and stave off hunger for taste testers of all ages!
I like to think of these peanut butter Cheerios bars as the slightly more mature version of their Rice Krispies counterpart. They’re just as sticky-sweet, but with a bit more nutritional value and additional versatility when it comes to customizing the flavor.
If peanut butter isn’t an option due to allergies or other concerns, whisk in any other type of nut butter to ensure a touch of protein lands in ever chewy Cheerio-packed bite. And feel free to mix up the festive drizzle on top with white chocolate, dark chocolate, semisweet chocolate or a combination of all three.
These quick-fix marshmallow treats come together in minutes and make for the ultimate lunchbox addition, after-school snack or easy solution for hungry husbands (they’re kid- and adult-tested… and approved!). So grab the box of Cheerios and your favorite nut butter and get ready to satisfy those cravings with the latest and greatest marshmallow treats to hit the snack scene.
- Butter: I prefer to use unsalted butter, but salted butter works too. The bars will just be a bit saltier.
- Marshmallows: The key ingredient that creates that classic chewy, gooey consistency we all know and love.
- Vanilla extract: Two teaspoons enhance the overall taste and balances the sweetness of the marshmallows and peanut butter.
- Peanut butter: Creamy peanut butter brings a nutty and smooth texture to the treats. If you prefer chunky peanut butter or want some extra crunch, feel free to use it instead.
- Cheerios cereal: Star of the show, providing a satisfying crunch and taste to the treats. Get creative with different flavors – Chocolate Cheerios would be amazing!
- Chocolate chips: Semisweet chocolate chips are used for drizzling atop the bars as a finishing touch that takes them to the next level of deliciousness. Because everyone knows that peanut butter and chocolate is the best combo!
See the recipe card for full information on ingredients and quantities.
- If you have nut allergies or simply want to avoid peanuts, you can substitute peanut butter with almond butter, sunflower seed butter or any other nut-free spread of your choice.
- White chocolate, dark chocolate or even butterscotch chips can all be used to drizzle atop the bars.
- Get creative with different toppings. Sprinkle crushed pretzels, chopped nuts or sprinkles over the chocolate drizzle for a decorative touch.
- Prepare the pan. Coat a 13×9-inch baking pan with cooking spray. This will prevent the bars from sticking to the pan and make it easier to remove them later.
- Melt the butter and marshmallows. In a large saucepan, melt the unsalted butter over low heat. Once the butter has melted, add the marshmallows to the saucepan and stir continuously until the marshmallows are completely melted and combined with the butter. Stir in the vanilla extract.
- Add the peanut butter and Cheerios. Remove the saucepan from the heat. Stir in the peanut butter then stir in the Cheerios until they are well coated.
- Press into the pan. Transfer the mixture to the prepared pan, pressing it firmly into an even layer. This step ensures the bars hold their shape once they set.
- Allow to set. Let the bars cool to room temperature.
- Drizzle with chocolate. Once the treats are completely cooled, melt the chocolate chips in the microwave or in a double-boiler. Transfer the melted chocolate to a sealable plastic bag then pipe it across the top of the treats. (Alternately, use a fork to splatter the chocolate across the top.) Allow the chocolate to cool.
- Cut and serve. Use a sharp knife to cut the treats into 12 squares. Serve immediately or store in an airtight container at room temperature.
- Fresh Marshmallows: Use fresh marshmallows for the recipe. Old or stale marshmallows may not melt properly, resulting in clumps or uneven texture.
- Work Quickly: Once the marshmallow mixture is ready, work quickly to combine it with the Cheerios. As it cools, it becomes harder to spread and mix evenly.
- Grease Your Hands or Spatula: When pressing the mixture into the pan, lightly grease your hands or spatula to prevent sticking.
Frequently Asked Questions
These marshmallow treats will last up to two days when stored in an airtight container at room temperature.
Absolutely! You could use the classic Rice Krispies, any variety of Chex (corn, chocolate, etc.) or even cornflakes to make equally as delicious cereal treats.
Yes! You can fold in any other mix-in, however keep in mind that the mixture will be warm, so chocolate chips may melt.
Find inspiration with more creative twists on classic marshmallow treats.
- Funfetti Marshmallow Popcorn Treats
- Reindeer Rice Krispie Treats
- Frankenstein Rice Krispie Treats
- Marshmallow Christmas Wreaths
- Pumpkin Pie Rice Krispies Treats
- Cinnamon Toast Crunch Bars
- 3 Tablespoons unsalted butter
- 1 (10-oz.) package marshmallows
- 2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
- 6 cups Cheerios cereal
- 1/2 cup semisweet chocolate chips
- Coat a 13×9-inch baking pan with cooking spray.
- Melt the butter in a large stockpot set over low heat. Once the butter has melted, add the marshmallows and cook, stirring, until the marshmallows have melted. Stir in the vanilla extract.
- Remove the mixture from the heat and stir in the peanut butter then stir in the Cheerios until they are well coated. Transfer the mixture to the prepared pan, pressing it firmly into an even layer. Allow the treats to cool to room temperature.
- Once the treats are completely cooled, melt the chocolate chips in the microwave or in a double-boiler. Transfer the melted chocolate to a sealable plastic bag then pipe it across the top of the treats. (Alternately, use a fork to splatter the chocolate across the top.) Allow the chocolate to cool then use a sharp knife to cut the treats into 12 squares. Serve immediately or store in an airtight container at room temperature.
- Use fresh marshmallows for the recipe. Old or stale marshmallows may not melt properly, resulting in clumps or uneven texture.
- Once the marshmallow mixture is ready, work quickly to combine it with the Cheerios. As it cools, it becomes harder to spread and mix evenly.
- These marshmallow treats will last up to two days when stored in an airtight container at room temperature.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Recipe adapted from Kellogg's Rice Krispies.