Tag: peanut butter cups

Crack Brownies

OK, before you judge me…I did not come up with the name for this recipe! I first heard about these crack brownies during my pediatrics rotation in the hospital, when one of the pharmacists brought them to work one day. These brownies were the talk of the day that day, and I later found out that this is one of her famous recipes. After I heard the 10th person raving about them, I just had to run downstairs and snag one. Luckily, there were a few left when I got to them. They. were. AMAZING. Fudgy brownies are layered with peanut butter, marshmallows and finally chocolately rice cereal. At first I laughed at the name, but it is true – they are incredibly addicting. Now whenever I make a batch, I can’t stop eating them. I had them open in front of my husband and I when we were planning our vacation the other night, and we both kept eating and eating. I finally had to force myself to get up and put them away because we would have eaten the entire batch in one sitting! When I tried to find the source of this recipe, I found some variations use peanut butter cups instead of the layer of peanut butter, but my guilty conscience told me to skip the pb cups this time! They still turned out as addicting as I remembered

I am excited to annouce that I will be participating in the annual Food Blogger Cookie Swap this year to support Cookies for Kids’ Cancer. Look out for some cookie recipes coming your way, soon!

If you are interested, today is the last day to sign up.

5.0 from 1 reviews
Crack Brownies
 
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Prep time
1 hour
Cook time
25 mins
Total
1 hour 25 mins
 
Type: Dessert
Serves: 12
Ingredients
  • 1 batch brownies (boxed or my fudge brownies recipe!)
  • 1 cup mini marshmallows
  • 2 tbsp butter
  • ⅔ cup semi-sweet chocolate chips
  • 1¼ cups creamy peanut butter, divided
  • 1½ cups rice cereal
Instructions
  1. Bake brownies in a greased 9×13-inch pan for 20-25 minutes.
  2. Remove from oven and cool for 15 minutes.
  3. Microwave ½ cup + 2 tbsp peanut butter in a small bowl, then evenly spread over the brownies in the pan.
  4. Add mini marshmallows to top of the peanut butter layer (can also add peanut butter cups if desired!).
  5. Add butter, chocolate chips and remaining peanut butter to a small sauce pan over low heat and melt. Stir frequently.
  6. Once the peanut butter mixture is completely melted, add rice cereal and stir through.
  7. Transfer rice cereal mixture over the peanut butter layer on the brownies and press down firmly using wax paper.
  8. Refrigerate for 30 minutes before cutting.
Makes 12 bars
    3.2.2124

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PEANUT BUTTER & CHOCOLATE MONSTER MASH!

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
9 cups Chocolate Chex cereal (I used a 14 ounce box)
3 cups powdered sugar
mini pb cups, candy corns and candy corn M & M’s

Instructions:

1. Combine peanut butter, butter and chocolate chips in a large bowl and microwave until smooth.
2. Pour the Chex cereal in a very large bowl.
3. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
4. Place the powdered sugar in a large zip-lock bag.
5. Add the cereal mixture to the bag in batches and shake to coat.  


6. Once the mixture is fully coated, lay on a huge sheet pan to dry.
7.  Stir in mini peanut butter cups, candy corns and candy corn M & M’s!

PEANUT BUTTER BROOKIES STUFFED WITH MINI PEANUT BUTTER CUPS

Ingredients
    For the Brownie layer:
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • 1/2 cup butter
  • 2 cup semi-sweet chocolate chips
    • For the Cookie layer:
  • 1/2 cup butter plus 2 Tablespoons, softened
  • 2 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 cup light brown sugar
  • 3/4 cup creamy peanut butter
  • 1 large egg
  • 1 3/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 1 cup peanut butter chips
  • 7 oz bag Reese’s mini peanut butter cups
Instructions
  1. For
    the brownie layer, melt chocolate chips and butter in the microwave.  Add sugar, flour and
    eggs and combine.
  2. Pour into a 13×9 baking dish lined with nonstick foil.
  3. For
    the cookie dough, beat butter smooth.  Add in milk, vanilla,
    sugars, peanut butter and egg. Add flour salt and baking powder. Fold in
    peanut butter chips and Reese’s mini PB cups.
  4. Drop cookie dough onto brownie batter layer. Smooth evenly with offset spatula.
  5. Bake in a 375 degree oven for 35-40 minutes. Remove and cool completely. Refrigerate and cut into bars.

Adapted from Shugary Sweets

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