PEANUT BUTTER RICE KRISPIES® BROWNIES
A soft fudge brownie layered with peanut butter and topped with a Rice Krispies® treat. Serve cooled or at room temperature. Great for parties!
Provided by Ryan Hamerly
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 384 calories, Carbohydrate 49.1 g, Cholesterol 47.2 mg, Fat 19.8 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 5.5 g, Sodium 290.8 mg, Sugar 29.4 g
RICE KRISPIE & PEANUT BUTTER CUP BROWNIES
Provided by Love and Olive Oil
Time 3h
Yield 18 to 24 brownies
Number Of Ingredients 13
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.
PEANUT BUTTER RICE KRISPIES TREATS
My mother was making these treats 40 years ago for her kids. My college age nephew asked me to make a batch for him yesterday and they are so easy and fast to make. Much less time consuming than a batch of cookies. And yummy too.
Provided by janabear
Categories Bar Cookie
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Measure out the Rice Krispies in a large bowl (I use the largest I can set my hands on).
- Combine brown sugar and corn syrup in small saucepan and cook on medium heat until mixture begins to bubble on top.
- Take off heat and stir in the peanut butter.
- Add mixture to Rice Krispies and stir until all the Krispies are coated, then pour into 9x11 or 9x13 baking dish. Smooth over with a spatula, let set for an hour or so and tada! (You might run a knife through warm water to help cut nice, clean squares).
Nutrition Facts : Calories 330.7, Fat 11, SaturatedFat 2.3, Sodium 200, Carbohydrate 55.9, Fiber 1.4, Sugar 28.7, Protein 6.4
PEANUT BUTTER RICE CRISPY TREATS
This is an easy wonderfully tastey treat that is great for all occasions. This is my mother in law's recipe, that my sweet husband had as a child, and my children ask for also. I have also molded these in to little brains on Halloween.
Provided by Lori Lissa
Categories Bar Cookie
Time 30m
Yield 24 ea, 24 serving(s)
Number Of Ingredients 5
Steps:
- Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
- Place the rice crispies in a large bowl.
- Stir the mixture on to the top of the cereal, til all is covered.
- Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method).
- Place in fridge to cool.
- Cut in squares.
PEANUT BUTTER CRISPY BROWNIES
This is an adaptation of a "Brownie Goody Bar" recipe I found on the back of a Better Crocker brownie box a few years ago. We also call them Scotcharoo Brownies, because they have a butterscotch, peanut butter, rice crispy layer on top of a fuggy brownie. This is my family's favorite sweet treat! They are sooo good. I usually wrap them individually in suran wrap and store in the refrigerator so that they do not all get eaten at once. This slows the guys down a little.
Provided by CindyMarie
Categories Bar Cookie
Time 1h30m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 4
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
My friend Val gave me this recipe. She got my kids hooked on them, so she had to! Sometimes I make them without the chocolate topping and they're still delicious.
Provided by Petunia
Categories Bar Cookie
Time 20m
Yield 24 squares
Number Of Ingredients 6
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
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I've written about it on my blog, joyfulscribblings.com. -Dawn Pasco, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 390 calories, Fat 27g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 3g fiber), Protein 9g protein.
RICE KRISPIES BROWNIES
Make and share this Rice Krispies Brownies recipe from Food.com.
Provided by Recipe Junkie
Categories Bar Cookie
Time 45m
Yield 16-24 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine, sugar and cocoa with mixer.
- Add vanilla.
- Beat in eggs, then add in slowly the flour and salt.
- Bake at 350 for 30 minutes in greased and floured 9x13" pan.
- Spread marshmallow creme on hot brownies, then let cool.
- Melt butterscotch chips and peanut butter together in medium-sized saucepan over medium-low heat.
- Stir in Rice Krispies.
- Spread mixture on top of marshmallow creme.
- Cool until Rice Krispies mixture hardens.
- Cut and serve.
- Variation: Use a brownie mix instead of making brownies from scratch.
Nutrition Facts : Calories 462.5, Fat 24.2, SaturatedFat 11.6, Cholesterol 83.4, Sodium 303.7, Carbohydrate 56.2, Fiber 1.9, Sugar 40.1, Protein 7.3
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