I was inspired to make these rice krispie treats on a complete whim after I made myself a classic peanut butter and jelly sandwich one day for lunch, which I hadn’t had in years.
I forgot how GOOD a classic PB&J was, and I had been itching for some sweet treat ideas that weren’t always ice cream or candy bars (and also trying to keep them lower in calories). With just 200 calories per square, I think I nailed these ooey-gooey peanut butter and jelly rice krispie treats!
They’re super easy to make and less expensive than you think! I went ahead and leaned toward more higher quality ingredient options for this recipe, but you are more than welcome to choose ingredients that are less expensive.
Cost breakdown for this recipe
*Note: Item costs can vary based on location, inflation, brand, and sale price. I do my best to buy/suggest the most cost-effective option. I also may not factor certain ingredients into the price where their amounts have an inconsiderable impact, such as salt, oil or baking powder.
| Item purchased | Item Cost | Cost to make recipe |
|---|---|---|
| Rice cereal (Sprouts) | $5.99 | ~$0.32 |
| Powdered peanut butter (Publix, Walmart) | $4.89 | ~$0.75 |
| Dandies Vegan Mini Marshmallows (Sprouts) | $5.99 | ~$3.40 |
| Butter, unsalted (Aldi) | $3.99 | ~$0.71 |
| Strawberry fruit spread (Aldi) | $2.59 | ~$0.78 |
| Chocolate chips, semi-sweet (Aldi) | $4.49 | ~$0.94 |
| Total item(s) cost: $27.94 | Total recipe cost: $6.90 |
Money-saving tips
- Buy what’s on sale.
- If you already have it in your pantry or fridge, duh, don’t buy it!
- Only buy the amount you need to make the recipe – i.e., if the recipe only calls for 2 lemons, only buy 2 single lemons, don’t buy the bag!
- The price difference between organic, non-organic, fresh and frozen options – organic/frozen can be the most cost effective (i.e., depending on brand/store, if it’s on sale or BOGO).
You might also like:
Birthday cake rice cakes – An easy and low-calorie snack without the guilt – this birthday cake rice cake is sure to satisfy your sweet tooth!
Peanut butter and jelly rice krispie treats
Ooey gooey, peanut buttery and topped with strawberry fruit spread (with melted chocolate added) - these rice krispie treats scream Back To School yet are the perfect anytime snack even adults can't resist (for around 200 calories per square). This is a quick and easy recipe to whip up in a pinch or meal prep for the week (especially for the kiddos).
Ingredients
Optional ingredients (*I used in this recipe that you can do without)
Baking equipment you'll need
Instructions
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Start by lining a 9x9 inch baking pan with parchment paper (for easy removal of your rice krispie treats).
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Then heat up a saucepan on low to medium low and melt your butter. Once the butter is melted, add in your marshmallows and stir occasionally as they begin to melt.
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It's at this point I will add in a bit of water to help speed up and thin down the melting marshmallows so that it's easier to combine with your rice cereal. Start with 1 tbsp and you may need to work up to 3 tbsp depending on what size marshmallows you use.
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Once your marshmallows are fully melted, add in the 3 tbsp of powered peanut butter and stir well until combined. *I use the powered kind because there are far less calories per serving.
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Turn off the heat and then add in your 4 cups of rice cereal to the saucepan. Stir well until everything is evenly incorporated. *You can leave the pan on the burner so that it keeps everything warm, making it easier to mix because your marshmallows will want to toughen up fairly quickly.
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Transfer your rice krispie mix to the baking dish and spread evenly using a spatula or spoon. *You can even use an extra piece of parchment paper and pat it down flat.
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Place your rice krispie treats in the fridge for 10 minutes or so to set before adding the chocolate and strawberry jelly topping. In the meantime, if you're going to incorporate chocolate in this recipe, melt the chocolate chips and coconut oil until smooth.
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When you're ready to add the jelly and chocolate spread, take the rice krispies out of the fridge. I added the jelly first by simply spreading 5-6 tbsp across the top with a spatula. *It's not supposed to be heavy coverage, unless you wanted to add more.
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Then, I took the melted chocolate and drizzled that across the top, and with that same spatula worked it into the jelly so it almost blends together. *Again, this won't be full coverage, either.
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Stick the rice krispies back in the fridge to fully set for at least 30 minutes before cutting and enjoy! *I cut 9 squares from my 9x9 inch pan, which is how I measured each square to be roughly 200 calories.
Note
*Eat Rich Live Full is not a nutritionist or dietitian. For nutritional information, it is advised to refer to a nutritionist, dietitian or an online nutritional resource calculator. Nutritional information can vary depending on ingredients, ingredient types and brands used for each recipe.
