Better-Than-Crack Brownies.
Ultra-decadent brownies topped with peanuts, peanut butter cups, and a crispy peanut-chocolate layer.
Servings: 1 servings
Ingredients
- 1 batch boxed brownie mix
- 1/2 cup salted peanuts or unsalted peanuts + a pinch of sea salt
- 1 cup Reese's peanut butter cups chopped
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups creamy peanut butter
- 1/2 tablespoon butter
- 1 1/2 cups Rice Krispies cereal
Instructions
- Prepare the brownie batter according to the directions on the boxed mix.
- Pour the batter into a greased 9 x 13-inch baking dish and bake for 20 to 25 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove the brownies from the oven and evenly sprinkle the 1/2 cup salted peanuts and 1 cup chopped Reese's peanut butter cups over the top, then return to the oven and bake 4 to 6 minutes more.
- While the brownies finish baking, combine the 1 1/2 cups milk chocolate chips, 1 1/2 cups creamy peanut butter, and 1/2 tablespoon butter in a microwave-safe bowl; heat in 30-second intervals, stirring between each, until smooth. Alternatively, melt together in a double boiler.
- Stir the 1 1/2 cups Rice Krispies cereal into the melted chocolate-peanut butter mixture until evenly coated.
- Remove the brownies from the oven and immediately pour the chocolate-peanut butter-Rice Krispies mixture evenly over the hot brownies, spreading gently if needed.
- Refrigerate the brownies for at least 2 hours to set, then slice into squares and serve.
Equipment
- 9 x 13-inch baking dish
- Mixing bowls
- Microwave-safe bowl or double boiler
- Spatula
- measuring cups
- Knife
Notes
- Use salted peanuts or add a pinch of sea salt if using unsalted peanuts.
- Microwave melts in short intervals and stirring prevents burning.
- Let the topping set in the fridge so slices hold together.
- Chop peanut butter cups roughly for bite-sized pieces.