Peanut Butter Rice Krispies Brownies Recipes

PEANUT BUTTER RICE KRISPIES® BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brownie mix, vegetable oil, water, and 2 eggs in a bowl until batter is smooth.
• Whisk flour, baking powder, and salt together in a small bowl.
• Beat peanut butter, brown sugar, and 2 tablespoons butter together in another bowl with an electric mixer until light and creamy. Beat 1 egg and vanilla into peanut butter mixture until fluffy. Stir flour mixture into peanut butter mixture until just blended.
• Pour brownie batter in the prepared baking dish. Drop peanut butter mixture by small spoonfuls over the brownie batter.
• Bake brownies in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 30 minutes; cool.
• Melt 1/4 cup butter in a large saucepan over medium heat; add marshmallows and stir until marshmallows are melted. Cook mixture until butter and marshmallow flavors are combined, about 2 minutes; remove from heat.
• Spread 1/3 the marshmallow mixture over the cooled brownies. Stir crispy rice cereal into remaining 2/3 the marshmallow mixture; press in an even layer on top of the brownies. Refrigerate until set, about 15 minutes; cut into squares.

RICE KRISPIE & PEANUT BUTTER CUP BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil; spray lightly with cooking spray.Combine butter and 3/4 cup chocolate chips in a large microwave safe bowl. Heat on high power for 60 to 90 seconds, stirring every 10 to 15 seconds to prevent scorching. When chocolate is melted and mixture is smooth, stir in sugar and brown sugar. Batter may seem grainy, that's ok.Add the coffee or espresso powder and vanilla extract and stir until smooth.Whisk in eggs until incorporated. Sprinkle the flour over top and fold until just combined. Stir in 1/2 cup chocolate chips then pour batter into prepared pan.Bake for about 25 minutes or until brownies are mostly done. Remove from oven and sprinkle chopped peanut butter cups and remaining 1/2 cup chocolate chips over top, then return to oven and bake for 3 to 4 minutes more. Transfer pan to wire rack to cool.Meanwhile, to prepare topping, combine 1 1/2 cups chocolate chips, peanut butter, and butter in a large microwave safe bowl. Heat on high power for 1 minute, stirring every 10 to 15 seconds, until melted and smooth. Add rice cereal and toss to coat. Spread cereal mixture in a smooth layer on top of brownies, then cover and refrigerate for at least 90 minutes or overnight, or until topping is cooled and set before slicing and serving. Brownies will keep, refrigerated in an airtight container, for up to 1 week.

KRISPY BROWNIE DELIGHTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
• Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.

PEANUT BUTTER CRISPY BROWNIES

Steps:

• Heat oven to 350. Make brownies as directed for a 9 x 13-inch pan. Cool completely.
• Melt butterscotch chips and peanut butter in a 1-quart saucepan or in a glass bowl in microwave (1 1/2 minutes on high) stirring frequently.
• Stir cereal into peanut putter butterscotch mixture.
• Pour cereal mixture over brownies. Spread evenly.
• Refrigerate about 30 minutes or until set before cutting.

PEANUT BUTTER RICE KRISPIES BARS

Steps:

• Butter a 9x13-inch pan.
• In a large saucepan, mix the sugar& Karo syrup.
• Cook over medium heat until mixture starts to boil.
• Remove pan from heat and stir in peanut butter.
• Add the Rice Krispies and mix until covered.
• Put into the buttered pan and lightly press.
• In a microwave-safe bowl, cook both kinds of chips until melted.
• Pour on top of Krispies squares and spread to cover.
• Cool before cutting into squares.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

RICE KRISPIE BROWNIES

Steps:

• Prepare 9x13 pan by spreading 1-2 tablespoons of butter along the bottom and edges until lightly, but completely, coated.
• Carefully sift 2 tablespoons cocoa powder on the buttered pan until fully coated. Basically instead of greasing and flouring the pan, you're buttering and cocoa powdering it.
• In a large saucepan, melt 2 sticks (1 cup) of butter over medium heat until just melted.
• Remove from heat.
• Stir in sugar and vanilla until well combined.
• In a separate bowl, sift together flour, salt, cocoa powder, and baking powder.
• Stir dry ingredients into the butter and sugar mixture until combined.
• Add eggs and stir until fully incorporated, but not more than that.
• Pour batter into the prepared 9x13 casserole dish.
• Bake at 350 degrees for 24 minutes, or until the top of the brownies are set and edges begin to pull away from the pan.
• Remove brownies from the oven.
• While brownies are hot, GENTLY spread marshmallow cream over the top, set aside.
• In a medium sized microwave safe bowl, add chocolate chips and peanut butter. Cook in 30 second intervals in the microwave until mixture is combined and runny.
• Add 3 cups of rice krispie cereal to peanut butter mixture, gently mix well, until all cereal is coated.
• Gently spoon this over the top of the marshmallow fluff and carefully spread to cover entire brownie.
• Let cool until the topping is dry and no longer wet.
• Cut into squares and serve.