Who doesn’t love chocolate, peanut butter, marshmallow creme and rice krispies?!? Ok, I know some people don’t but I do!
This brownie recipe was given to me by my cousin Ellen at our bridal shower when Clayton and I were married. It’s a recipe I’ve been making ever since when I need a chocolate dessert! It’s pretty simple and even simpler if you want to use a brownie mix. I always make the brownies from scratch but I understand if you’d rather not.
I highly recommend you make this for your next event and please ENJOY these with a glass of cold milk! I think I’ll be making a second batch this week.
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 6 Tablespoons cocoa
- 1 cup flour
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 (7 ounce) jar marshmallow creme
- 1 (12 ounce) bag semi-sweet or milk chocolate chips
- 1 cup creamy peanut butter
- 3 cups rice krispies
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
- Using a mixer cream together butter and sugar. Add eggs to mixture and beat together.
- Mix together the cocoa, flour and salt in a small bowl to combine. Add the dry ingredients to the batter along with the vanilla and mix until combined.
- Spread batter into prepared pan and bake for 24 minutes or until a toothpick inserted into the center comes out with moist crumbs. If you'd rather not make your own brownie batter, feel free to use a brownie mix and bake as instructed!
- Let the brownies cool while you complete the remaining steps.
- Spread marshmallow creme over the cooled brownies.
- Place chocolate chips and peanut butter in a saucepan over low heat and stir until the mixture is completely melted and smooth.
- Stir the rice krispie cereal into the chocolate peanut butter mixture until thoroughly coated and spread over the marshmallow creme layer.
- Allow brownies to cool or refrigerate until set. Cut into bars to serve.