Transform chocolate peanut butter rice crispy treats into these festive Cocoa Krispie Treat Pinwheels. Each chocolate cereal treat is flattened and rolled around lusciously creamy peanut butter fudge making a pretty swirled pattern when cut.
If you love the combination of chocolate and peanut butter, you will love these chocolate peanut butter rice krispie treat rolls.
They are similar to cake rolls but are made by rolling up layers of chocolatey Cocoa Krispies Treats and creamy peanut butter fudge. Then, you cut the roll into slices to reveal a swirl of brown and tan.
They are so pretty and with each bite, you enjoy the crunchy texture of the crisp rice cereal contrasted with the smooth and creamy fudge filling.
So, let's make some pinwheels.
To really intensify the chocolate flavor of these treats, not only did I use cocoa-flavored crisp rice cereal, but I also added some semi-sweet chocolate chips along with the traditional marshmallow and butter called for in the rice krispie treat recipe.
Cocoa Krispies Cereal
semi-sweet chocolate chips
butter - Use salted or unsalted butter. I prefer salted, but both will be fine.
For the peanut butter fudge filling, I wanted something that would be easy to spread over the flattened cereal treats, but that would firm up and keep its shape once rolled. Fortunately, my go-to peanut butter fudge recipe was perfect.
white chocolate chips - I highly recommend using Nestle Premier White Morsels.
peanut butter chips
creamy peanut butter
salt - Add a pinch of salt to enhance the peanut flavor.
Measure out the white chocolate chips, peanut butter chips, peanut butter, and salt.
Combine the peanut butter and white chocolate chips in a mixing bowl.
Melt the peanut butter chips and white chocolate chips using 30-second bursts of high power in the microwave.
Stir in the peanut butter and a pinch of salt until the peanut butter fudge filling is smooth and creamy and well blended.
Melt the butter, marshmallows, and chocolate in a saucepan set over LOW heat.
Once 75% of the marshmallows have melted, remove the pan from the heat and stir until melted and smooth.
Pour the cereal into a greased mixing bowl. Pour the melted chocolate marshmallows over the cereal. Stir until well combined.
Spread the Cocoa Krispie Treats into a thin layer on a parchment paper-lined 15x18-inch baking sheet.
Spread the peanut butter fudge filling over the crispy treat. Chill in the refrigerator for 5 minutes. Do not leave it longer!!! Set a timer!
Roll the Cocoa Krispie Treats up around the fudge filling.
Refrigerate the crispy treat roll for 30 minutes.
Then, cut the roll into 24 slices.
The best thing about using this fudge filling is that it won't ooze out when you are slicing the cereal treat roll. As a matter of fact, it will never ooze out.
Each slice will always look perfectly pretty. Well, that is until you take a bite, which you won't be able to resist.
RELATED: Find dozens of easy fudge recipes at HowToMakeEasyFudge.com.
You might also like these other Rice Krispie Treat pinwheels.
- 1 tablespoon butter softened
- 1 ½ cups white chocolate chips
- 1 cup peanut butter chips
- 1 cup creamy peanut butter
- pinch of salt
- 4 tablespoons butter
- 10 ounces mini marshmallows
- ½ cup semi-sweet chocolate chips
- 6 cups cocoa crisp rice cereal
Line a 15 x 18-inch sheet pan with parchment or wax paper.
Brush a tablespoon of butter over the paper.
Brush any remaining butter over a rubber spatula.
Combine white chocolate chips and peanut butter chips in a microwave-safe bowl.
Heat for 30-second increments, stirring after each, until melted.
Stir in peanut butter and a pinch of salt.
Set aside to cool.
Grease a mixing bowl with butter or baking spray. Pour the Cocoa Krispies into the bowl and set aside.
Combine the butter, marshmallows, and semi-sweet chocolate chips in a medium-large saucepan. Set over LOW heat on the stove. Stir until 75% of the marshmallows have melted. Remove and stir until melted.
OR combine the butter, marshmallows, and semi-sweet chocolate chips in a large microwave-safe mixing bowl. Heat on high power for 1 minute. Let the bowl rest in the microwave for 3 minutes. Then, remove and stir. If needed, heat for 15-second increments, stirring after each, until melted.
Pour the melted chocolate marshmallows over the bowl of cereal. Mix until well blended.
Pour out onto the parchment-lined baking pan and flatten into a thin layer.
Spread peanut butter fudge filling over top.
Refrigerate for 5 minutes, just until the fudge firms up a bit. Do not leave it the fridge too long or the fudge may firm up too much.
Roll the crispy treat cereal up into a log.
If you want big swirls, roll along the short side of the pan.
Refrigerate for 30 minutes, then cut into 24 slices.
Store your treats in an airtight container at room temperature for up to a week.
Here are some more fun ways to transform ordinary rice krispie treat bars into festive desserts...
Café Mocha Rice Krispie Treat Cups • Rice Krispie Treat Apple Tree
Caramel Rice Crispy Treat Castle • Colorful Rice Cereal Treat Party Hat
4th of July Rice Krispie Treat Bowl w/ RKT Stars • Cocoa Krispies Treat Graduation Cap