I was browsing all the brownie recipes over at Brown Eyed Baker and came across these brownie bars she named Marshmallow Crunch Brownie Bars. The peanut butter makes these so good since chocolate and peanut butter are so perfect together. I used a boxed brownie mix to make life easier, but you could also use your favorite homemade brownie recipe. I also have a simple Nestle Toll House Chewy Brownie recipe posted.
I made these brownie bars last night for my my two big girls to give to their friends at school as a holiday treat. I did verify that none of their friends have nut allergies...you have to be very careful these days. They smelled and looked so good that I just had to try one before they cooled down. I needed to make sure they were "gift worthy", right? I couldn't stop "uuuuuummmmm" ing. They were finger licking good! I also packed some up for my hubby's guys at work for their weekly treat.
1 Box Duncan Hines Chewy Fudge Brownie Mix
1/2 cup oil
1 cup semi-sweet chocolate chips
1 bag (10.5 oz) miniature marshmallows
1 1/2 cups milk chocolate chips
1 T unsalted butter
1 cup crunchy peanut butter
1 1/2 cups Rice Krispies cereal
Preheat oven to 350 degrees. Line a 9x13 cake pan with wax paper with a overhang on all sides. This makes it easy to lift out the brownies before cutting into bars.
Add brownie mix, eggs, oil, and semi-sweet chocolate chips to a bowl and mix well. Pour into prepared cake pan. Bake for 25-28 minutes, or until toothpick comes out clean 1 inch from the outside edge.
Remove brownies from oven and immediately top with marshmallows. Return to oven for 4 minutes.
Meanwhile, in a medium sauce pan over low heat, add the milk chocolate chips, butter, and peanut butter. Stir constantly until just melted. Turn off the heat and stir in the Rice Krispies. Spread mixture evenly over the marshmallows.
Set the pan on a wire rack to cool to room temperature. Cover and refrigerate for at least 2 hours. Lift brownies out of pan using wax paper overhang. Cut into 1 inch bars. Enjoy!