The title for these is a mouthful, but it seems necessary not to leave out any of the description for such a tasty brownie. I have seen these Crispy Chocolate Peanut Butter Marshmallow Topped Brownies for years now and all over the internet. I was looking for something easy to make last week when we had company over and something made me think of these. I was pleasantly surprised when I found out I already had everything to make them.
Don’t let the title make you think these are too involved or difficult to make. I don’t normally use boxed mixes, especially for brownies, since I have a favorite easy homemade brownie recipe, but I was SO tired when I needed to make a treat last week and when I looked in the pantry and saw a box sitting there, it just had to be done. I worked almost non-stop for two days cleaning the house (there is A LOT of house here!!!). My parents came for a visit on Friday. It was so good to see them—though I would have preferred a bit longer visit. They were not even here for 24 hours! But they hadn’t seen our new house since we’d moved in, so I wanted it to look really nice. We took care of important things though—I whooped Mom in a game of Scrabble, so all is good. ;) After they left on Friday, we also had more company on Saturday—a number of friends from when we lived in Arizona came over for lunch. It was so good to see everyone!
These brownies are one of the things I had made for dessert. So let’s get back to the brownies. Everywhere I looked online for “marshmallow brownies” or “Rice Krispies brownies”, I came across some type of version of these. I settled on following a recipe I adapted from none-other-than Anna’s blog, Cookie Madness. She always has the best recipes! ;)
Crispy Chocolate Peanut Butter Marshmallow Topped Brownies, by Katrina, Baking and Boys!, adapted from Cookie Madness
1 family size box of brownie mix (follow the instructions on the box to make the brownies)
10.5 ounce bag of mini marshmallows (4 cups)
1 1/3 cups semi sweet chocolate chips
1 cup creamy peanut butter
3 tablespoons butter
2 cups Cocoa Krispies (regular crisp rice cereal works, too)
Preheat oven to temperature directed on brownie package, probably 350 degrees.
Line a 13×9 inch pan with non-stick foil. (Or regular foil, lightly sprayed with cooking spray.)
Prepare brownies using amount of oil, eggs, water called for on box. Two minutes before they are supposed to be done (mine baked for 26 minutes), pull brownies from the oven and sprinkle marshmallows across top. Return to oven for 3 minutes, until they are puffed up. Let cool completely on a wire rack.
Prepare topping. In a microwave-safe bowl, combine chocolate chips, peanut butter and butter. Heat on high in 30 second intervals, stirring after each time until chocolate is melted together with the peanut butter and butter and is smooth. Add cereal and stir to coat. Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible. Chill the brownies in the fridge for a few hours.
Remove from pan using the foil edges, peel off the foil and cut into squares on a cutting board. Cut into 24 squares.
Everyone loved these. Next time I make them, I will use my homemade brownie recipe, which will kick them up even more. They are definitely super rich and could be cut into even smaller pieces that could each be set in small cupcake or candy liners.