Peanut butter! Chocolate! Rice Krispie-style treats! Fudge! Put them all together and what do you get? An amazingly delicious Gluten Free Krispie Peanut Butter Chocolate Fudge recipe!
I’m not kidding – in pre-COVID days I brought these tasty squares out to group gatherings and the like, and they always disappeared far too quickly (which is especially sad since I never learned and didn’t put any aside for myself before setting them out to be swarmed).
If you like peanut butter and chocolate, these little squares have you covered. The only downside? They’re rather addictive.
- What brands of rice cereal and marshmallows should I use?
- Other ingredients to watch out for
- The recipe
What brands of rice cereal and marshmallows should I use?
To make this recipe Gluten Free, two major ingredients have to be chosen carefully: the crispy rice cereal and the marshmallows.
There’s also a thing to watch out for with the evaporated milk, which I’ll mention in a minute.
“Proper” Rice Krispies are made with malt, which contains gluten, so they’re a no go. This is true for both their original and cocoa varieties. (NOTE: in addition, Cocoa Rice Krispies contain hydrogenated oils, which I never include in my ingredients/recipes).
Here are the two Gluten Free chocolate crispy rice cereal options available locally (for me): Mom’s Best Crispy Cocoa Rice and Envirokidz Organic Chocolate Koala Crisp. I’ve made it with both, and here’s the comparison:
|Mom’s Best Crispy Cocoa Rice||– cheaper|
– added vitamins
|– more sugar|
– more sodium
|– chewy |
– more like the “original” Rice Krispies Treats
|Envirokidz Organic Chocolate Koala Crisp||– organic|
– less sugar
|– more expensive||– more crunchy than chewy|
I used Envirokidz when I made the nutrition calculations at the bottom of this page.
Marshmallows can be difficult. The most popular brand in my stores is Kraft Jet-Puffed Marshmallows, which is NOT labeled as Gluten Free. It included “natural and artificial flavor”, and Kraft reportedly said that the natural flavor has a 50% chance of containing gluten.
The only “major” brand I can ever find locally that is labelled as Gluten Free is Campfire Marshmallows. I’ve also had some store brands that were Gluten Free, but they had a funny aftertaste to me so I’m not listing them as options. There are specialty brands that are Gluten Free as well, but as they run at a far higher price point, Campfire is the brand I’m referencing here.
Other ingredients to watch out for
Please be advised when you’re looking for evaporated milk that MANY brands contain carrageenan, which many people (myself included) like to avoid.
The only local brand I found without carrageenan was Publix’s Greenwise Evaporated Milk. However, this version (like every other evaporated milk I was able to find) does contain disodium phosphate, so if you have a health issue where you need to limit your intake of phosphorus, please be advised.
For more Gluten Free recipes, click here.
For all the details on this Rice Krispie-style treat plus Peanut Butter Chocolate Fudge Recipe, look below.
Gluten Free Peanut Butter Chocolate Fudge Rice Krispie Squares
- Medium heavy-duty saucepan
- 9 x 13 baking dish
- Measuring cups
- Measuring spoons
- Rubber spatula
Rice Krispie-style Treat Base
- 4½ tbsp Butter
- 2 cups Mini Marshmallows
- ¼ cup Creamy peanut butter
- 3 cups Gluten free cocoa crispy rice cereal
Peanut Butter Chocolate Fudge Top Layer
- 1½ cups Sugar
- ⅔ cup Evaporated milk (5 oz can)
- 2 tbsp Butter
- ¼ tsp Salt
- 2 cups Gluten free mini marshmallows
- 1 cup Gluten free semi-sweet chocolate morsels
- ¾ cup Creamy peanut butter
- 1 tsp Vanilla extract
- ¼ cup Cocktail peanuts, chopped
- ¼ cup Mini semi-sweet chocolate morsels
The Rice Krispie Treat-Style Crust/Base:
- Grease a 9x13 baking pan and a rubber spatula and set aside.
- Melt the butter in a medium heavy-duty saucepan over low heat.
- Add the marshmallows and peanut butter. Stir until melted and well-combined.
- Take the saucepan off the heat. Add the rice cereal and stir until thoroughly coated.
- While still hot, spread all of the mixture evenly onto the bottom of the greased 9x13 baking pan using the greased spatula to spread and press it down evenly.
The Fudge Top Layer:
- Combine sugar, evaporated milk, butter, and salt in a medium heavy-duty saucepan (NOTE: if you're reusing the saucepan from before, it does need to be cleaned thoroughly first).
- Over medium heat, bring it all to a rolling boil while stirring constantly.
- Keep stirring constantly while boiling for 4-5 minutes, then remove from the heat.
- Stir in marshmallows, chocolate morsels, peanut butter, and vanilla extract. Stir vigorously for a minute or so until the marshmallows and morsels are melted and combined.
- Pour mixture over the prepared crust (NOTE: it will cool quickly - if it cools too much it will be difficult to spread smoothly).
- OPTIONAL: Sprinkle the chopped peanuts and/or mini morsels over the fudge and press in slightly.
- Cover and refrigerate until set (about 1-2 hours).
- Cut into squares (I usually do 6 rows by 9 rows for ~1.25 inch squares).
- Enjoy! 🙂
For recipes free of these same allergens, head to the following pages: gluten free recipes, egg free recipes, and shellfish free recipes. For our full list of recipes, please visit our complete recipe list. For our full list of reviews of allergen free food and related products, please visit our review page.