Peanut Butter Rice Krispies® Brownies

Peanut Butter Rice Krispies® Brownies A soft fudge brownie layered with peanut butter and topped with a Rice Krispies® treat. Serve cooled or at room temperature. Great for parties!

Ingredients

Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 35 mins

    TOTAL : 30 mins

    SERVING : 16

    YIELD : 16 brownies

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

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  • Beat brownie mix, vegetable oil, water, and 2 eggs in a bowl until batter is smooth.

  • Whisk flour, baking powder, and salt together in a small bowl.

  • Beat peanut butter, brown sugar, and 2 tablespoons butter together in another bowl with an electric mixer until light and creamy. Beat 1 egg and vanilla into peanut butter mixture until fluffy. Stir flour mixture into peanut butter mixture until just blended.

  • Pour brownie batter in the prepared baking dish. Drop peanut butter mixture by small spoonfuls over the brownie batter.

  • Bake brownies in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 30 minutes; cool.

  • Melt 1/4 cup butter in a large saucepan over medium heat; add marshmallows and stir until marshmallows are melted. Cook mixture until butter and marshmallow flavors are combined, about 2 minutes; remove from heat.

  • Spread 1/3 the marshmallow mixture over the cooled brownies. Stir crispy rice cereal into remaining 2/3 the marshmallow mixture; press in an even layer on top of the brownies. Refrigerate until set, about 15 minutes; cut into squares.

Per Serving: 384 calories; protein 5.8g; carbohydrates 49.1g; fat 19.8g; cholesterol 47.2mg; sodium 290.8mg. You can ‘marble’ the brownies by running a knife through the spoonfuls of peanut butter mixture into the brownie batter.