Whipped Peanut Butter Dessert Dip

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  • Do you enjoy the center peanut butter of a Reeses Peanut Butter Cup? Or peanut butter cookie dough? Me too. How about we make that into a dessert dip?

    Well, this dessert dip let’s you enjoy light and fluffy peanut butter. Serve it in our edible Chocolate Rice Krispie Treat Bowl or just make it by itself. Either way, it is a party favorite!

    Another bonus? If you take a Whipped Peanut Butter Dip in a Chocolate Rice Krispie Treat Bowl to your holiday party, you don’t have to worry about getting your dish back.

    What You’ll Need

    As far as special equipment, you’ll need a medium to small bowl. The sizes aren’t a huge issue because you can just make it thicker or thinner. You can also do a shallow bowl.

    • Butter- I did use salted butter for this recipe, which is unlike me because I typically do unsalted to control the salt level. You can opt to use unsalted, but you might need to add a dash of salt to the at least the dip to brighten the flavors.
    • Mini Marshmallows– I used mini because they melt easily and evenly, but as long as the volume is the same, they are easily forgivable for large marshmallow too. Check out our marshmallow conversion chart to figure out how much you need.
    • Semi Sweet Chocolate Chips- What a fun variation? Use caramel chips, peanut butter chips or butterscotch chips.
    • Rice Krispie Cereal- Or any other puffed rice cereal. What did the Cake Boss used to say? “cereal treats” instead of Rice Krispie treats. Since these are coated in marshmallow goodness, buying the cheaper store brand is totally acceptable.
    • Creamy Peanut Butter– I’m going to say that creamy is will get you the biggest fluff factor, if you are bent on having crunchy dip, fold in chopped peanuts after whipping to get the right texture. You can also make this recipe using other nut butters like almond butter or, use cookie butter!
    • Vanilla Extract– Almond works too!
    • Heavy Cream- This will largely depend on on the butter and fat content you use. A higher fat content (harder butter) will likely need a tad more cream.
    • Powdered Sugar– Also known as confectioner’s sugar. Not so much you get to a frosting like consistency, but enough to give it volume and body. Some folks use brown sugar, but I found it to be a little gritty.
    • Cooking Spray or Melted Butter– To prevent sticking on the bowl and allow it to easily come off.

    Peanut Butter Dip

    A little lighter than peanut butter cookie dough or peanut stuffing, this recipe lets you easily (maybe too easily) dip or dunk nearly anything.

    The key is to whip it, and whip it good (see what I did there?). This incorporates air into the peanut butter mixture and makes it light and fluffy. Cream helps to thin it out without losing flavor or too much body. Some use cream cheese, but for me this is too rich and dense. Light sweet dip means I can eat a little more.

    It is served best at room temperature, but can be chilled until ready to eat. To get the fluffiness back, let it come up to room temperature for at least 15 minutes and give it a good stir.

    How to Make the Peanut Butter Dip

    1. Whip together the butter and peanut butter for a good 3-4 minutes or until super light and fluffy. The mixture will be melty and loose.
    2. Add the vanilla and powdered sugar until no lumps remain.
    3. Slowly add in the cream until it reaches a nice consistency for dipping.

    Chocolate Rice Krispie Bowl

    Who doesn’t want an edible bowl? Whether it is a meringue cup or sugar cookie base for ice cream, there is nothing more fun than being able to eat your dish.

    The bowl for peanut butter dip is optional, but can also be used for nearly any type of dessert dip, including our famous Dunkaroo Dip. Simply rip off a bit while eating and take a dunk or enjoy it at the very end.

    Making it is easy, but it does take a little foresight so you can let it cool and set.

    How to Make the Edible Rice Krispie Treat Bowl

    1. Spray the inside of the bowl you intend to use as a mold well with cooking spray, or alternately baste with melted butter. You can also use the outside of a bowl flipped over if this size better suits your needs.
    2. Melt the butter in a saucepan then add the marshmallows and chocolate chips, stirring until smooth. This can also be done in the microwave, just keep an eye on it because marshmallows tend to explode.
    3. Stir in the Rice Krispies and then place them in the bowl (or on the outside) and carefully mold into place. They will be hot, so try using powder free food grade gloves or even a few pieces of parchments paper. Try to make it as even as possible.
    4. Set aside and allow to set. You can place it in the fridge to set even faster.
    5. Carefully pop the Rice Krispie bowl out of the mold by moving them in separate directions like you were unscrewing a jar.

    What to Serve it With

    I wouldn’t judge you if you just ate it with a spoon, but I hear that isn’t socially acceptable, so here are your other options. Use it as any type of fruit dip too.

    • Graham Crackers
    • Fudge Stripe Cookies
    • Teddy Grahams
    • Apple Slices
    • Strawberries
    • Vanilla Wafers

    Storage & Make-Ahead

    Both elements of this dessert recipes are make ahead friendly. The bowl, however, does best at room temperature in a cool, dry place out of the sun. While the dip does best chilled. Both can be made up to 24 hours ahead of time. Let the peanut butter dip come to room temperature for 15 minutes and give it a good stir before serving.

    If you do need to store leftovers together, do so in the fridge, but let it sit out for a bit before trying to enjoy. The Rice Krispie treats tend to get a little hard in the fridge!

    More peanut butter desserts!

    Soft Peanut Butter Cookies
    A close up of peanut butter cookies
    Soft and chewy Peanut Butter Cookies made from scratch with a few pantry essentials.
    Peanut Butter Blossoms
    close up of peanut butter kiss cookie
    Soft Peanut Butter Cookies rolled in sugar and topped with a chocolate kiss.
    Peanut Butter Oatmeal Cookies
    stack of peanut butter oatmeal cookies with bite taken out of top one
    Mouth-watering chewy and soft Peanut Butter Oatmeal Cookies are easy to make, require basic ingredients and make a delicious snack!
    Peanut Butter Cake with Marshmallow Frosting
    slice of peanut butter cake with frosting
    Peanut Butter Cake with Peanut Butter Marshmallow Frosting and honey roasted peanuts is an easy cake recipe that is moist and perfect for any occasion.

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    whipped peanut butter dip
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    5 from 6 votes

    Whipped Peanut Butter Dip in a Chocolate Rice Krispie Treat Bowl

    Whipped Peanut Butter Dip is the best no-bake dessert recipe… and this one is served in an edible Chocolate Rice Krispie Treat Bowl!
    Prep Time15 mins
    Set Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Keyword: edible cookie bowl, peanut butter dip
    Servings: 16
    Calories: 450kcal
    Author: Jessica Formicola


    Peanut Butter Dip:

    Edible Rice Krispie Treat Bowl:


    Make the Bowl (if desired):

    • Choose your size desired bowl, coat the inside with the cooking spray. Set aside.
    • Melt the butter in a medium size saucepan over medium heat. When the butter has melted, add the marshmallows and chocolate chips, stirring until smooth. This can also be done in the microwave.
    • Stir in the Rice Krispies and coat fully. Transfer to coated bowl and using a spatula or your hands (I advise wearing gloves) mold hot mix to the inside of the bowl. Pat down edges to make them as smooth as possible. Set aside and allow to cool for about 30 minutes.
      how to make rice krispie bowl
    • When set, gently loosen your chocolate Rice Krispie bowl and set on a serving plate. Fill with whipped peanut butter dip.

    Make the Peanut Butter Dip:

    • Meanwhile, beat the butter and peanut butter with an electric mixer or using a stand mixer fitted with the paddle attachment, approximately 3-4 minutes or until light and fluffy.
    • Add the vanilla and powdered sugar, mix well until no lumps remain. Add the cream gradually until you reach a "dippable" consistency. It might not need the entire amount of cream.
    • Serve with apples, cookies or crackers.
    • If you've tried this recipe, come back and let us know how it was in the comments or ratings.


    This recipe was adapted from Rachel Ray. 


    Calories: 450kcal | Carbohydrates: 47g | Protein: 5g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 42mg | Sodium: 239mg | Potassium: 182mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1070IU | Vitamin C: 5.5mg | Calcium: 20mg | Iron: 3.7mg
    image of jessica formicola

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