Marshmallow Crunch Peanut Butter Brownie Bars

My name is Shannon and I am a person who frequently makes baked goods to bring to a gathering and forgets them at home. I did not used to be this way.

I swear, having my third child has turned my brain to mush.

I used to be so organized and put together. I had my two little well behaved children who ate their vegetables, my house was almost always clean, and I was always on time. And then I had my third and my brain got all scrambled, like one of those “this is your brain on drugs” ads.

Turns out three kids is a lot more kids than two kids. And so here we are. I am now a person who forgets things. And not just brownies. Appointments. Playdates. Oil changes.

Anyway, the point I’m trying to make is that I made these amazing marshmallow crunch peanut butter brownie bars for a family get together at my Uncle and Aunt’s house on Lake Washington this weekend, and instead of bringing them, I left them packaged all beautifully, in a little white box in my fridge.

Now, my family has to eat them. What a shame.

Recipe from the Brown Eyed Baker

Ingredients:

For the Brownie Base

4 ounces unsweetened chocolate
⅔ cup salted butter
1¼ cups semisweet chocolate chips, divided
1⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Marshmallow Layer

1 (10.5-ounce) bag miniature marshmallows

For the Crispy Chocolate Peanut Butter Layer

1½ cups milk chocolate chips
1 cup smooth peanut butter
1 tablespoon salted butter
1½ cups Rice Krispies cereal

DIRECTIONS:

Make the Brownies: Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
In a saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a large bowl, whisk the eggs thoroughly. Add the sugar and vanilla, and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Sift the flour, baking powder and salt into the mixture and stir well. Fold in the remaining ½ cup semisweet chocolate chips.
Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted into the corner of 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.
Make the Crispy Chocolate Peanut Butter Layer: Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
Spread the mixture evenly over the marshmallow layer. Allow to cool to room temperature, then refrigerate for 30 minutes to make it easier to slice. The brownies can be stored at room temperature or in the refrigerator for up to 1 week.

RECIPE NOTES:

Do not use natural peanut butter, as it is too oily.
Brown Eyed Baker says she has made this successfully with Sunbutter (the natural version, with yellow lid) in place of the peanut butter with no issues.