Description
Indulgent chocolate peanut butter krispie brownies blend rich cocoa with creamy peanut butter and crispy rice cereal. Layered textures and bold flavors make this dessert a memorable treat for chocolate and peanut butter enthusiasts.
Ingredients
Scale
- 1½ cups Rice Krispies cereal (brownies)
- 3 cups Rice Krispies cereal (Rice Krispie layer)
- 2 eggs (room temperature)
- 1½ cups semi-sweet chocolate chips (brownies)
- 1½ cups chopped milk or semi-sweet chocolate (chocolate coating)
- ½ cup unsalted butter (cut into pieces, plus more for greasing)
- 1 tbsp butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup creamy peanut butter
- 5 oz marshmallows (about 20)
- ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp melted shortening
Instructions
- Preparation: Preheat oven to 350°F (177°C). Butter an 8×8 inch baking pan and line with parchment paper, allowing overhang for easy removal.
- Brownie Base: Melt chocolate and butter until smooth. Blend in sugars, salt, and eggs. Gently fold in flour, minimizing mixing. Incorporate rice krispies to create a thick batter.
- Baking Process: Spread batter evenly in prepared pan. Bake for 35 minutes until a toothpick reveals moist crumbs. Immediately sprinkle chocolate chips on top, letting them soften before spreading into a thin layer.
- Peanut Butter Rice Krispie Layer: Melt butter in a saucepan, add marshmallows, and stir until dissolved. Mix in peanut butter until smooth. Fold in cereal, ensuring complete coating. Spread mixture over cooled brownie base using a buttered spatula.
- Chilling and Cutting: Refrigerate for 25 minutes. Remove from pan using parchment paper edges. Transfer to cutting board and slice into uniform squares with a clean, sharp knife.
- Chocolate Coating: Melt chocolate in microwave, stirring at 20-second intervals. Mix in shortening for smooth consistency. Dip each brownie piece using a skewer, allowing excess chocolate to drip off.
- Finishing: Place chocolate-coated brownies on a wire rack or parchment paper. Refrigerate for 10 minutes to set. Store in an airtight container with parchment paper between layers for up to 5 days.
Notes
- Prevent Brownie Overmixing: Minimal mixing of flour ensures a tender, fudgy texture without developing tough gluten strands.
- Chocolate Melting Technique: Use low, consistent heat and stir frequently to avoid burning or seizing chocolate during melting process.
- Marshmallow Precision: Continuous stirring prevents burning and ensures smooth, even marshmallow integration when creating rice krispie layer.
- Coating Efficiency: Use a skewer or chopstick for clean, precise chocolate dipping, allowing excess chocolate to drip off for a professional finish.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg