Chocolate Peanut Butter Crunch Brownies (Print-Friendly Version)
Layers of marshmallow, crispy cereal, chocolate, and peanut butter over fudgy brownies for a sweet, crunchy treat.
# Ingredients You'll Need:
→ Brownie Base
01 -
1 box Ghirardelli brownie mix, prepared as per package instructions
→ Marshmallow Layer
02 -
198 grams marshmallow cream
→ Chocolate Peanut Butter Crunch
03 -
340 grams chocolate chips
04 -
385 grams smooth peanut butter
05 -
150 grams Rice Krispies cereal
# How to Make It:
01 -
Preheat oven and prepare the Ghirardelli brownie mix according to the package directions. Bake as instructed, then allow to cool completely in the baking tin.
02 -
Once the brownie base is cool, gently spread the marshmallow cream evenly across the surface using a spatula.
03 -
Place chocolate chips in a heatproof bowl and microwave for 30 seconds. Stir, then continue microwaving in 10-second intervals, stirring each time, until fully melted and smooth.
04 -
Add smooth peanut butter to the melted chocolate and mix until fully combined and glossy.
05 -
Place the Rice Krispies cereal in a large mixing bowl. Pour the chocolate-peanut butter mixture over the cereal and stir until every piece is thoroughly coated.
06 -
Evenly distribute the chocolate peanut butter Rice Krispie mixture over the marshmallow layer. Use a spatula to smooth the top.
07 -
Transfer the pan to the refrigerator and chill for at least 2 hours until the topping is set and firm.
08 -
Remove from the refrigerator, slice into squares, and serve.
# Extra Information:
01 -
To achieve clean slices, use a sharp knife and wipe the blade between cuts.