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Carob Peanut Butter Rice Krispy Treats Revisited

Carob Krispies 1

Note: Back when I first started this blog, I made a batch of these to share with you. Wanna see that post? See how my food photography has improved (not perfect, but better!) :)

Once upon a time, when I was a youngin’ (a.k.a. under 18), my family job was to make dessert Friday afternoon in preparation for Sabbath lunch (usually a potluck with friends). And, on the days I was smartest, I made theeeeese.

Carob Krispies 2 They really are the smartest treats around. When I say smartest, I mean yummiest, easiest, and effiecient-est. Sometimes ya just need to wow your guests without spending 5 hours slaving away in the kitchen. For real.

But first, let’s address the elephant in the room.

Carob. I can hear you asking right now. What’s carob? Can’t I just use chocolate?

Carob is this super delicious bean that is naturally slightly sweet, so it doesn’t require as much refined sugar, like chocolate does. It definitely has a different flavor from chocolate’s, but it is still very tasty, when used correctly.

There are a few other reasons that I try to use carob, rather than chocolate, but I’m not going to go into that here. If you want, you can read this post from a few months ago, where I go into a little more detail about chocolate vs. carob.

But yes, you can totally use chocolate in this recipe, and I’m sure it will still be delicious.

Carob Krispies 3

So, there you go, people. Sweet, crunchy, salty, peanut-buttery, desserty amazingness–in just 5 minutes of your time and a short ride through the fridge (or freezer)

Let me know how you like it!

Carob Krispy Square 1

Carob Peanut Butter Rice Krispy Treats

Serves 12-16
Prep time 45 minutes
Allergy Peanuts
Dietary Vegan, Vegetarian
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold


  • 1/2 cup natural smooth peanut butter
  • 1 cup vegan sugar-sweetened carob chips
  • 2 tablespoons confectioner's sugar ((optional))
  • 3 cups rice krispies
  • 1 pinch salt


Step 1
In a microwave-safe bowl, combine peanut butter and carob chips. (Making sure the carob chips are coated in peanut butter helps keep them from scorching in the microwave.) Microwave on high for 1 minute, stir, then microwave again for 30 seconds. Sitr. Carob chips should be pretty much completely melted. If you still see alot of chunks, microwave again for another 10-20 seconds.
Step 2
Combine confectioner's sugar and a pinch of salt with your carob/PB mixture.
Step 3
Add Rice krispies and stir until rice krispies are completely coated.
Step 4
Press mixture into a square 9 X 9 baking dish (no need to oil the pan, as your PB and carob chips contain enough oil on their own), and place in the refrigerator for 30-60 minutes, until treats are slightly chilled, and solid.
Step 5
Cut into squares and serve slightly chiled or at room temperature.


This recipe is designed for vegan sugar-sweetened carob chips. However, it would definitely work with vegan semi-sweet chocolate chips as well (you just might have to adjust the sweetener a little bit).

If you have trouble finding vegan carob chips, check out Amazon's vegan carob chips here and your local health food store.

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{ 12 comments… add one }

  • Kelly @ Vegan Iowan July 9, 2013, 9:41 am

    I love quick desserts! I’m not one for doing tons of measuring. I’ve never tried carob, but it sounds interesting!

    • Lindsay July 9, 2013, 9:08 pm

      LOL. It’s funny you say that, Kelly, because I totally had to make a recipe for the dessert that I’ve made for years. All through my teenage years, I never used a recipe for these krispy treats. :)

  • chow vegan July 9, 2013, 11:14 am

    Oh, yum! I’ve tried making rice krispy treats before but for some reason they didn’t really hold together all that well. These look nice and solid. :-)

    • Lindsay July 9, 2013, 9:10 pm

      Hey! Yes….I once (as in a few days ago) tried adding a little sweetener to this recipe in the form of maple syrup. It did. not. work. The whole thing turned into a rock, and wouldn’t blend in the rice krispies. Rough. But, if I just follow the recipe and, if I add sweetener, use something non-liquid based, it holds together just fine. :)

  • Anna July 17, 2013, 12:08 pm

    Alicia Silverstone has a great recipe for these using brown rice crisps, peanut butter, rice syrup (SO much better for you than sugar) and chocolate chips. The brown rice syrup works really well to yield just the right consistency.

    • Lindsay July 17, 2013, 1:19 pm

      Thanks, Anna! Good to know!

  • Yanina September 17, 2013, 11:26 pm

    Are you Adventist?

    • Lindsay September 18, 2013, 1:02 pm

      Yes, as a matter of fact, I am! :)

  • Sarah Chandler October 10, 2013, 10:59 am

    I”m so glad I found your blog AND this recipe!!!!! Looks delicious!!! I’m gonna have to try it SOON!

    I’m a Seventh-day Adventist , too!! ;)

    • Lindsay October 11, 2013, 8:35 pm

      Thanks, Sarah! I’m glad you stopped by!

  • Penny May 5, 2014, 1:25 pm

    Hi Lindsay, I stumbled upon your site after I saw a post on your version of Mac and Cheese, thought to myself, this is very similar to the recipe I used which I got from my pastor’s mother-in-law, and then I saw this recipe which is also similar to one I make and saw that you made reference to the Sabbath :) Nice to meet you as I am also Seventh Day Adventist :) God bless you and thanks for more recipes to add to my recipe collection. I especially like the no soy and no added oil in your mac and cheese, my kind of recipe!!

    • Lindsay May 6, 2014, 4:30 pm

      Thanks, Penny!! Always good to meet others who have the same faith and similar food loves too. :) God bless!


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