Chocolate Crunch Brownies
Chocolate and peanut butter join togetehr again only this time it merges a chewy chocolate brownie and a creamy marshmallow cream middle topped with a delicious peant butter crunch topping. These are so-o-o-o-o good everyone is constantly asking me for the recipe.
Servings: 12
Equipment
- 9 x 13 cake pan
- Mixing bowl
- Wooden or bamboo spoons for stirring the brownie mix and chocolate peanut butter mixture
- Rubber or teflon spatulas
- Oven
Ingredients
- 1 Brownie Mix 9 X 13 size
- 1 container marshmallow fluff
- 3 cups rice krispies
- 1 12 ounce bag milk chocolate chips
- 1 cup peanut butter
Instructions
- Prepare brownies according to package instruction and bake in 9 X 13 pan. Once bake allow to cool completely.
- Spread marshmallow fluff over the brownies.
- Place the chocolate chips in a microwave safe bowl and melt chocolate for approximately 45 seconds on high power and stir. After the initial 45 seconds continue melting the chocolate chips until melted at 20 second intervals.
- Once the chocolate has been melted stir in the peanut butter until it is well mixed.
- Stir the rice krispies into the chocolate and peanut butter mixture until well coated.
- Pour chocolate and peanut butter mixture over the marshmallow fluff layer.
- Refrigerate until set, at least 2 hours.
Notes
Typically a preprepared brownie mix requires 2 eggs, 1/4 cup of water and 1/2 cup of oil. So when you are preparing to make this recipe be sure to include those ingredients to your list.
If you prefer, you can use a double boiler over medium heat on the stove to melt the chocolate chips.
You can use creamy or chunky peanut butter in this recipe - chunky adds more crunch.