Chocolate Peanut Butter Rice Krispie Brownies
Chocolate peanut butter Rice Krispie brownies start with a fudgy brownie base, then get topped with gooey marshmallows and a crunchy peanut butter chocolate layer. They are rich, chewy and over the top!
Servings: 24
Ingredients
- 18.3 ounce brownie mix , plus ingredients on package
- 10.5 ounce miniature marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 Tablespoon unsalted butter
- 1 1/2 cups Rice Krispies cereal
Instructions
- Prep. Prep a 9x13 inch baking with cooking spray or line with parchment paper and preheat the oven to 350°F.
- Make brownies. Prepare brownies according to package directions and bake 3 less minutes than time indicated on back of mix (mine baked 22 minutes).
- Add marshmallows. Remove from the oven and immediately sprinkle mini marshmallows over brownies. Return to oven for 3 minutes then remove to cool slightly.
- Make the chocolate peanut butter crispy layer: In a medium saucepan, add chocolate chips, peanut butter, and butter. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add Rice Krispies and stir gently until all is coated. Cool for 3 minutes.
- Spread over brownies. Spread the crispy mixture over the brownies, I like to dollop evenly then spread with a knife carefully. Cool then chill for 30 minutes.
Notes
I used chewy fudge brownies.
Store the bars in an airtight container at room temperature or in the refrigerator for 5–7 days.
I prefer the fridge because it keeps the chocolate peanut butter topping firm, but let them sit at room temperature for a few minutes before serving so the brownies soften and the flavor comes through.