Peanut Butter Cup Rice Krispie Treats

Prepare a 9x13 baking pan with nonstick cooking spray and parchment paper. Extend the parchment paper up the sides of the pan to easily remove the rice krispie treats from the pan.
In a large saucepan on the stovetop over medium-low heat, melt the unsalted butter. Add in 20 ounces of mini marshmallows and stir until the marshmallow mixture is melted and smooth. Remove the saucepan from the heat.
Stir in the peanut butter, vanilla extract, and salt. Then, fold in the Rice Krispies cereal and additional 2 cups of mini marshmallows until the cereal is well coated in the melted marshmallow mixture.
Pour half of the rice krispie treat mixture into the prepared baking pan and spread into an even layer. Sprinkle the Reese's unwrapped mini peanut butter cups evenly over the rice krispie treat layer. Spread the remaining rice krispie treat mixture over the peanut butter cups. Moisten your hands with water, and gently press the mixture into the pan creating an even layer. Then, press additional Reese's mini peanut butter cups into the top of the bars.
Allow the rice krispie treats to set up in the pan for 1 hour before removing and cutting into squares.

Storing & Serving:

Room temperature: Store the rice krispie treats in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Refrigerator/Freezer: I do not recommend storing rice krispie treats in the refrigerator or freezer as it can impact the texture.

Baking Tools & Supplies (affiliate links): 9x13 baking pan | Parchment paper | Large saucepan | Spatula

Recipe Tips: Scroll up the blog post to see more expert baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.