Chocolate Marshmallow Peanut Butter Rice Krispie Brownies
Chocolate Peanut Butter Crunch Brownies are the perfect blend of chewy, crunchy, and chocolatey goodness! Perfect for chocolate peanut butter lovers, these brownies are quick to make, easy to love, and guaranteed to satisfy any sweet tooth!
Servings: 24 brownies
Ingredients
Brownies
- 1 cup salted butter, softened
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 ½ cups all-purpose flour (213g)
- ½ cup natural unsweetened cocoa powder
- ½ teaspoon salt
- 1 (10-ounce) package miniature marshmallows
Topping
- 1 cup peanut butter (255g)
- 1 ½ cups semisweet chocolate chips
- 1 Tablespoon salted butter
- 3 cups Rice Krispies cereal
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch pan with baking spray or line with a parchment paper sling.
- In a large bowl, beat the butter and sugar together until creamy and smooth. Add the eggs and vanilla, mixing well until combined.
- Stir in the flour, cocoa powder, and walnuts, if using. Pour into the prepared pan, then bake for 25 to 28 minutes. They shouldn't be completely done but a toothpick inserted into the center should come out with just a little bit of batter on it still. Add marshmallows and bake for 3-5 more minutes until done.
- Meanwhile, melt peanut butter, chocolate chips, and butter in the microwave or on the stovetop. Add rice krispies. Pour over the marshmallow layer. Refrigerate to set before slicing.
Notes
Storage
- Store: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
- Freeze: Wrap individually in plastic wrap and then in foil. Store in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.