That’s quite a mouthful of a name! But darn if these aren’t great. Everyone I’ve given a piece to has asked for the recipe. And that’s a lot of people!
The recipe was based off of one published in Taste of Home magazine. The only change I made was using a box brownie mix for the first layer instead of making one from scratch. Doing that made this a very easy recipe.
The top layer is a combination of chocolate and peanut butter that has been melted and combined (that is one heck of a divine combination) to which rice krispies have been added. If you aren’t a rice krispies fan you can easily leave them out.
Marshmallow Brownies with Chocolate Peanut Butter Krispies on Top
- 1 box fudge brownie mix (for 9″ x 13″ pan)
- 1 jar (7 ounces) marshmallow creme
- 1 cup creamy peanut butter
- 2 cups (12 ounces) semisweet chocolate chips
- 3 cups crisp rice cereal
Preheat oven to 350 F.
Prepare brownie batter according to directions on the box. Spread into a greased 13-in. x 9-in. baking pan. Bake according to box directions. Cool in pan on a wire rack.
Spread marshmallow creme over cooled brownies. (Note: Drop the creme by dollops on the brownies. Let sit 5 minutes before you spread – it will spread much easier than if you did so right away).
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars. Yield: 3 dozen.