Chocolate Peanut Butter Crunch: 7 Irresistible Layers
Delicious brownies made with a chocolate peanut butter crunch topping and a marshmallow layer, perfect for dessert lovers.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box Ghirardelli brownie mix, prepared as per package instructions
- 198 grams marshmallow cream
- 340 grams chocolate chips
- 385 grams smooth peanut butter
- 150 grams Rice Krispies cereal
Instructions
- Preheat oven and prepare the Ghirardelli brownie mix according to the package directions. Bake as instructed, then allow to cool completely in the baking tin.
- Once the brownie base is cool, gently spread the marshmallow cream evenly across the surface using a spatula.
- Place chocolate chips in a heatproof bowl and microwave for 30 seconds. Stir, then continue microwaving in 10-second intervals, stirring each time, until fully melted and smooth.
- Add smooth peanut butter to the melted chocolate and mix until fully combined and glossy.
- Place the Rice Krispies cereal in a large mixing bowl. Pour the chocolate-peanut butter mixture over the cereal and stir until every piece is thoroughly coated.
- Evenly distribute the chocolate peanut butter Rice Krispie mixture over the marshmallow layer. Use a spatula to smooth the top.
- Transfer the pan to the refrigerator and chill for at least 2 hours until the topping is set and firm.
- Remove from the refrigerator, slice into squares, and serve.
Notes
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Find it online: https://sarecipe.com/chocolate-peanut-butter-crunch/