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Peanut Butter Crack Crunch Brownie

Ingredients

• PEANUT BUTTER CUP CRACK BROWNIES
• Print
• makes 25 squares
• INGREDIENTS
• 1 box brownie mix (not family sized), prepared according to package directions in a 9x9 pan
• ½ cup chopped salted or honey roasted peanuts
• 12 peanut butter cups, chopped
• 2 cups semi-sweet chocolate chips
• 1 Tbsp butter
• 1 heaping cup creamy peanut butter (or 1¼ cups)
• 1¾ cups crispy rice cereal
• 1 tsp vanilla
• ½ tsp - 1 tsp kosher salt
• INSTRUCTIONS
• Bake brownies according to package directions in a 9x9 pan lined with foil.
• During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
• As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
• Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.
• Stir in cereal, vanilla and salt until evenly combined.
• Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
• Cut into squares to serve
• NOTES
• Store airtight for up to 3 days. You can store these at room temperature or in refrigerator.
• Recipe adapted from bhg

Directions