Yum Yum Yum

With my 30th birthday one day away, I decided to make myself (and family) some of the best looking brownie treats I had seen in a long time. I took this recipe from Peabody and I believe she adapted it from Buttercup Bakes at Home by Jennifer Appel. These are some of the best tasting bars I've had. They start with a layer of brownie, then have a layer of marshmallow, followed by a layer of chocolate, peanut butter and Rice Krispies. Finger Licking Good!

Recipe for Marshmallow Crunch Brownie Bars:


Brownie Ingredients:
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter
1 ¼ cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
4 large eggs, room temperature
2 cups granulated sugar
2 tsp vanilla extract

Topping Ingredients:
7 ounces mini marshmallows
1 ½ cups milk chocolate chips
1 cup Jif peanut butter
1 TBSP unsalted butter
1 ½ cups Rice Krispies

Preheat oven to 350F.
Grease a 9×13-inch baking pan.


In a medium saucepan, melt the chocolate, butter, and ¾ cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set Aside.

In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla.

Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips. Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted.

Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.

These were belly aching good! I highly recommend.