Description
Decadent and crunchy Chocolate Peanut Butter Crunch Brownies featuring a fudgy Ghirardelli brownie base topped with a smooth layer of marshmallow cream and a crispy chocolate-peanut butter Rice Krispies topping. This dessert combines rich, creamy, and crunchy textures for a delightful treat perfect for gatherings or satisfying sweet cravings.
Ingredients
Scale
Brownie Base
- 1 box Ghirardelli brownie mix, prepared as per package instructions
Topping
- 198 grams marshmallow cream
- 340 grams chocolate chips
- 385 grams smooth peanut butter
- 150 grams Rice Krispies cereal
Instructions
- Prepare and Bake Brownies: Preheat your oven according to the instructions on the Ghirardelli brownie mix box. Prepare the brownie batter following the package directions, pour into a baking tin, and bake as instructed. Once baked, allow it to cool completely in the tin to ensure the topping layers set nicely.
- Spread Marshmallow Layer: After the brownies have cooled, use a spatula to gently spread 198 grams of marshmallow cream evenly over the surface, creating a smooth and sticky base for the topping.
- Melt Chocolate Chips: Place 340 grams of chocolate chips into a heatproof bowl and microwave for 30 seconds. Stir thoroughly, then continue microwaving in 10-second intervals, stirring after each, until the chocolate is fully melted and smooth without any lumps.
- Combine Peanut Butter and Chocolate: Add 385 grams of smooth peanut butter to the melted chocolate and stir until the mixture is fully combined and glossy, creating a rich and creamy coating for the cereal.
- Coat Rice Krispies: Transfer 150 grams of Rice Krispies cereal into a large mixing bowl. Pour the chocolate-peanut butter mixture over the cereal and stir well, ensuring every piece is thoroughly coated for maximum crunch and flavor.
- Assemble the Topping: Evenly spread the chocolate-peanut butter-coated Rice Krispies mixture over the marshmallow layer on the brownies. Use a spatula to smooth and press the topping gently for an even finish.
- Chill to Set: Place the assembled brownies in the refrigerator and chill for at least 2 hours. This allows the topping to firm up and set perfectly for clean slicing.
- Slice and Serve: Remove the pan from the refrigerator, carefully slice into 12 squares using a sharp knife, and serve for a satisfying crunchy chocolaty peanut butter treat.
Notes
- Ensure the brownie base is completely cooled before spreading the marshmallow cream to prevent melting or mixing layers.
- You can substitute smooth peanut butter with natural peanut butter, but textures may differ slightly.
- Microwave chocolate carefully in short intervals to avoid burning.
- Refrigeration is essential to help the topping set firmly for neat slicing.
- Store leftover brownies in the refrigerator in an airtight container to maintain freshness and texture.
