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Peanut butter crunch brownie - layered - pillsbury
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| Marshmallow Peanut Butter Crunch Brownie Bars Ingredients: | |
| 1 Box | Duncan Hines Chewy Fudge Brownie Mix |
| 3 | eggs |
| 1/2 cup | oil |
| 1 cup | semi-sweet chocolate chips |
| 1 bag (10.5 oz) | miniature marshmallows |
| 1 1/2 cups | milk chocolate chips |
| 1 T | unsalted butter |
| 1 cup | crunchy peanut butter |
| 1 1/2 cups | Rice Krispies cereal |
| Preheat oven to 350 degrees. Line a 9x13 cake pan with wax paper with a overhang on all sides. This makes it easy to lift out the brownies before cutting into bars. Add brownie mix, eggs, oil, and semi-sweet chocolate chips to a bowl and mix well. Pour into prepared cake pan. Bake for 25-28 minutes, or until toothpick comes out clean 1 inch from the outside edge. Remove brownies from oven and immediately top with marshmallows. Return to oven for 4 minutes. Meanwhile, in a medium sauce pan over low heat, add the milk chocolate chips, butter, and peanut butter. Stir constantly until just melted. Turn off the heat and stir in the Rice Krispies. Spread mixture evenly over the marshmallows. Set the pan on a wire rack to cool to room temperature. Cover and refrigerate for at least 2 hours. Lift brownies out of pan using wax paper overhang. Cut into 1 inch bars. Enjoy! | |
| Labels, Bars/Brownies, Chocolate, desserts | |
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