Brownie Peanut Butter Rice Krispie Bars

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Brownie Peanut Butter Rice Krispie Bars

Fudgy brownies topped with a chewy peanut butter Rice Krispie layer and a smooth chocolate finish. Cut into 24 bars or about 48 mini party squares.

Prep Time20

Cook Time35

Chill Time45

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: chocolate and peanut butter, party dessert, peanut butter bars, rice krispie treats, Rice Krispies

Servings: bars

Calories: 320kcal

Author: Kim Lange

Equipment

9-by-13-inch baking pan
Parchment paper
Medium saucepan
Spatula
Microwave-safe bowl or double boiler
Sharp knife

Ingredients

Brownie Base

1 box brownie mix that makes a 9-by-13-inch pan
Eggs, oil, water, or other ingredients called for on the brownie mix box

Peanut Butter Rice Krispie Layer

1 cup 1 cup creamy peanut butter
½ cup 1/2 cup unsalted butter
½ cup 1/2 cup packed brown sugar
1 teaspoon 1 teaspoon vanilla extract
3 cups 3 cups Rice Krispies cereal

Chocolate Topping

1 ½ cups 1 1/2 cups milk or semisweet chocolate chips
2 tablespoons 2 tablespoons peanut butter, optional optional

Instructions

Brownie Base

Line a 9-by-13-inch pan with parchment, leaving an overhang. Prepare 1 box brownie mix with the eggs, oil, water, or other ingredients listed on the box. Bake in the 9-by-13-inch pan according to package directions. Cool completely in the pan.

Peanut Butter Rice Krispie Layer

In a saucepan over medium heat, stir 1 cup creamy peanut butter, 1/2 cup unsalted butter, and 1/2 cup packed brown sugar until smooth and just beginning to bubble. Remove from heat and stir in 1 teaspoon vanilla extract.
Fold 3 cups Rice Krispies into the warm peanut butter mixture until coated. Spread over the completely cooled brownie and press gently into an even layer.

Chocolate Topping and Slicing

Melt 1 1/2 cups chocolate chips with the optional 2 tablespoons peanut butter in short microwave bursts, stirring between each, or in a double boiler. Spread over the cereal layer.
Refrigerate for 30 to 45 minutes until set. Lift out by the parchment, let stand for a few minutes if very firm, and cut into 24 bars or about 48 mini squares.

Notes

Choose a brownie mix that is sized for a 9-by-13-inch pan; box ingredients and bake times vary
A homemade 9-by-13-inch brownie recipe also works if cooled completely before topping.
Store airtight in the refrigerator for up to 5 days or freeze wrapped bars for up to 2 months.

Nutrition is an estimate for 1 of 24 bars, based on a typical brownie mix and including the optional 2 tablespoons peanut butter; actual values depend on the mix and chocolate used.

Nutrition