Chocolate Peanut Butter Brownies
Rich brownies topped with a creamy marshmallow layer and a crunchy chocolate peanut butter Rice Krispies mix, perfect for dessert lovers seeking a sweet and textured treat.
Equipment
- 1 oven
- 1 baking pan
- 1 heatproof bowl
- 1 spatula
- 1 microwave
- 1 mixing bowl
Ingredients
- 1 box Ghirardelli brownie mix prepared as directed
- 7 oz marshmallow cream 198 grams
- 12 oz chocolate chips 340 grams
- 13.5 oz smooth peanut butter 385 grams
- 5.3 oz Rice Krispies cereal 150 grams
Instructions
- Preheat oven and prepare the brownie mix according to package instructions; bake and cool completely in the pan.
- Spread marshmallow cream evenly over the cooled brownie surface using a spatula.
- Melt chocolate chips in microwave-safe bowl by heating 30 seconds, stirring, then continue in 10-second intervals until smooth.
- Stir peanut butter into melted chocolate until fully combined and glossy.
- Mix Rice Krispies cereal with the chocolate-peanut butter mixture until all pieces are coated.
- Spread the chocolate peanut butter cereal mixture evenly over the marshmallow layer, smoothing the top.
- Refrigerate the pan for at least 2 hours until topping is set and firm.
- Slice into squares and serve chilled.
Notes
- Ensure brownies are completely cooled before spreading marshmallow for best layering.
- Store leftovers in an airtight container refrigerated.
- Use crunchy peanut butter for extra texture if desired.