Peanut Butter Chocolate Crusted Millionaire’s Rice Crispy Treats


So, one of my favorite things to make now is millionaire’s shortbread. I’ve made it a bunch, and it’s delicious every time. I like to make it in the original style, but sometimes I like to mix it up a bit. Sometimes that works, sometimes it doesn’t.

While in the grocery store the other day, I saw some peanut butter and chocolate cereal. Too sugary for breakfast I thought, but wouldn’t that make a great crust for a cookie. (I had recently made these amazing chocolate crusted banana blondies, so crusted cookies were on my mind.) I thought of the millionaire’s shortbread as the cookie to use. And instead of shortbread, why not mix it up even more and try it with rice crispy treats instead of shortbread.

These were all great ideas. So many that they should not have all been in one recipe. Let me explain. Each individual piece was yummy. All together, they were still yummy. And while the rice crispy treats substituted fine for the shortbread, the peanut butter and chocolate crust was too much. There was nothing for the crust to stick on to, so it ended up just falling off.

What I neglected to consider about the other recipe was that blondies are gooey, so they’ll easily stick to the crust while baking. Rice crispy treats are also gooey, but there’s no baking so by the time they come together, they’re pretty solid. There’s no time for the crust to attach. I ended up pulling the crust off and sprinkling it on top. Again, delicious. But a failure of the original concept. A mistake. A delicious, delicious mistake.

If I were to try to make them again, I would try adding something else to stick the crust and the rice crispy treats together. One idea would be to make some extra marshmallow stuff from the crispy treats, but not mix any cereal in with it. That way I could use it to stick the two layers together. Another idea would be to make some extra caramel, and use that to stick the two layers together. Either of these could be a challenge, though, as they need to be done quickly while they’re still sticky. My guess is that I could get it to work with the crust if I used shortbread, instead of rice crispy treats.

I frankensteined the recipe by putting together parts of a few different recipes. Let me know if you try it, and how it works out for you. If you get it to work, let me know what you did differently. I await your delicious triumphs in the comments!

Original Millionaire’s Shortbread recipe courtesy of Rice crispy treats recipe courtesy of Chocolate peanut butter crust inspired by the chocolate crusted banana blondies from the New York Times.


For the crust:

1 1/4 cups of butter

200 grams Puffins® Peanut Butter & Chocolate cereal


For the rice crispy treats:

3 tablespoons butter

1 10 ounce package marshmallows

6 cups crisp rice cereal


For the caramel:

1/2 cup butter

1/2 cup brown sugar

2 tablespoons corn syrup

1/2 cup sweetened condensed milk


For the chocolate topping:

190 grams chocolate



To make the crust, start by crushing the cereal into crumbs. There are lots of different ways to do this, but I like to do it the old-fashioned way. Pour the cereal into a large plastic bag and seal it. Just to be safe, put the plastic bag inside another plastic bag and seal that, too. Lay it on the counter and roll over it with a rolling pin. I find it works best if I rotate the bag every so often.

Line a 9 x 13 baking dish with parchment paper and grease it. Melt the butter, mix with the crumbs, and pour into the baking dish. Spread it out until it’s even. Bake for 7 minutes at 375 degrees.

To make the rice crispy treats, follow the recipe at, and press on top of the crust.

To make the caramel, add the butter, brown sugar, corn syrup, and sweetened condensed milk into a saucepan. Cook until it’s boiling. Then reduce heat and stir. Keep stirring for another 4 minutes and remove from heat. Pour over the rice crispy treats and spread evenly.

To make the chocolate topping, break the chocolate into small pieces and put into a microwave safe dish. Microwave for 1 minute and stir. If it’s not a smooth consistency yet, you might have to microwave it a little bit longer (15-20 seconds more should do it). Once it’s smooth, pour over the caramel, and spread evenly.

Chill until firm. Remove from dish, peel away parchment paper, and cut into small squares.

What it looks like before being cut.


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