Go Back
–+ servings
5 from 1 vote
Print

Chocolate Peanut Butter Rice Krispy Brownies

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 -18
Author Sarah Averett

Ingredients

  • Brownie
  • 1 & 3/4 cup milk chocolate chips divided
  • 3/4 cup butter {I used salted}
  • 1/2 cup light brown sugar packed
  • 1 & 1/2 cups white sugar
  • 1 & 1/2 tsp. vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • 8 regular-sized Reese's peanut butter cups chopped {Or 1 cup mini Reese's peanut butter cups}
  • Krispy Topping
  • 1 & 1/2 cups smooth peanut butter
  • 1 & 1/2 cups milk chocolate chips
  • 1 Tbsp. butter {I used salted}
  • 1 & 1/2 cups rice krispies cereal

Instructions

  1. Preheat oven to 350ºF.
  2. Line a 9x13 inch baking pan with aluminum foil and spray lightly with cooking spray. {Trust me - You want to do this step. It makes clean up so much better.}
  3. Combine 3/4 cup chocolate chips and butter in a large bowl.
  4. Microwave on high heat for 45 seconds. Stir and then microwave in 15 second increments and stir again until mixture is smooth.
  5. Stir in sugars until well combined.
  6. Add the vanilla extract and stir until smooth.
  7. Whisk in eggs.
  8. Fold in the flour until just combined.
  9. Stir in 1/2 cup chocolate chips and then pour batter into pan.
  10. Bake for 25 minutes or until center is set.
  11. Remove from oven and sprinkle chopped peanut butter cups and remaining 1/2 cup chocolate chips over the brownies and continue baking for 3-4 more minutes.
  12. Remove brownies and let cool.
  13. Prepare topping by combining peanut butter, chocolate chips and butter in a medium bowl.
  14. Microwave on high heat for 1 minute. Stir and then microwave in 15 second increments and stir until mixture is smooth.
  15. Add rice cereal and mix until fully coated.
  16. Spread cereal mixture in a smooth layer on top of brownies and then cover and refrigerate for at least 90 minutes. {Or overnight.}

Recipe Notes

Recipe adapted from Love and Olive Oil