March 12, 2017

Peanut Butter Cup Crunch Brownies

We were invited to a friend's house for dinner and games over the weekend, and she served this fantastic ziti dish that I hope to eventually get the recipe for!  When I was trying to decide on what to bring for dessert, I stumbled across this Peanut Butter Cup Crunch Brownie recipe over at Sally's Baking Addiction.  After reading the reviews and recipe, I knew I had to try them right away.  I was a little nervous how they would turn out, but, honestly, how can you go wrong with these ingredients?!  They have a fudgy brownie base with a center layer of peanut butter cups and peanuts, and then they are topped off with a crunchy layer of melted chocolate and peanut butter with Rice Krispies cereal.  Chewy and crunchy all in one bite!  Serve them with some vanilla bean ice cream on the side, and they will be sure to please!

Note:  These are really rich, so I would suggest cutting them into smaller serving squares.    

Yields 16 brownies (cut into smaller squares if desired) 
Recipe adapted from Sally's Baking Addiction

Brownie Layer:

  • 1/2 c salted butter 
  • 8 oz semi-sweet chocolate, coarsely chopped 
  • 1 1/4 c sugar 
  • 3 large eggs 
  • 1 tsp pure vanilla extract 
  • 3/4 c all-purpose flour 
  • 1/2 tsp salt 

Middle Layer:
  • 3/4 c salted peanuts
  • 8 full size Reese's Peanut Butter Cups, chopped 

Top Layer:
  • 1 1/2 c semi-sweet chocolate chips 
  • 1 1/2 c creamy peanut butter
  • 1 tbsp unsalted butter 
  • 1 1/2 c Rice Krispies cereal 


Preheat oven to 350 degrees.  Generously spray a 9 x 9 inch baking pan.  

Make the brownie layer.  Melt the butter and chocolate in a medium saucepan, stirring constantly.  Remove from the heat, and stir in the sugar.  Whisk in the eggs one at a time.  Whisk in the vanilla.  Gently fold in the flour and salt.  Pour the batter in your prepared pan.  Bake for 30 minutes.  

Make the middle layer.  Remove the pan from the oven, and sprinkle the peanuts and peanut butter cups evenly over all.  Place back in the oven, and bake for 5 additional minutes.  

Meanwhile, make the top layer.  Melt the chocolate chips, peanut butter, and butter in a medium pa over medium-low heat, stirring frequently.  Remove from heat, and stir in the Rice Krispies cereal.  Spread the mixture evenly over the brownies.  

Refrigerate for 2 hours before cutting into squares.  Cut into serving squares.  Remove from the fridge 15 minutes before serving.  

Store covered in the refrigerator for up to three days.


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