16 July 2011

Peanut Butter Crunch Brownies


I usually make dessert one night a week: Thursday.  I chose Thursday because my husband has Fridays off, so Thursday night kicks off our weekend.  And, outside of summer, all of our favorite funny tv shows are on Thursday nights, so we get the kids to bed, dish up some dessert, and fire up the dvr.  

This Thursday, my husband had a minor outpatient surgery, so I knew I had to bring out the big guns in choosing a dessert to cheer him up and take his mind off any pain he might have.  If these brownies aren't "the big guns", I don't know what is!

These brownies are composed of three layers: a layer of fudgy brownies (your fav recipe or my fav, a boxed mix), a layer of chopped up Reese's peanut butter cups and chopped peanuts, and then topped with a layer of melted chocolate and peanut butter with Rice Krispies mixed in.  Wow!  Are you drooling yet?  If you like peanut butter, these are the brownies for you.  I got the recipe from The Stir, who got them from How Sweet It Is.

Peanut Butter Crunch Brownies

Ingredients:
1 box brownie mix, plus oil and eggs called for on box
1 cup Reese's peanut butter cups, roughly chopped
½ cup salted peanuts, chopped
1½ cups (12 oz.) semi-sweet chocolate chips
½ tbsp butter
1½ cups creamy peanut butter
1½ cups Rice Krispies cereal

Directions:
Make the brownies as directed on the box in a 9x13” pan; bake for 20 to 25 minutes.

Remove the brownies from the oven and top with the peanut butter cups and peanuts. Place the brownies back into the oven and bake an additional 6 to 10 minutes or until a toothpick can be inserted and comes out clean. Remove the brownies from the oven.

In a microwave safe dish, melt the chocolate chips, butter, and peanut butter for about 45 seconds. The chocolate chips should keep their shape but will melt completely when stirred. Then stir in the Rice Krispies.

Pour the Rice Krispies mixture over the brownies and let cool.  Once cool, place the pan into the refrigerator. Refrigerate the brownies for at least two hours until serving.

Makes 24 servings.

Oh my goodness.  These things are amazing.  Very rich, very decadent.  I love the crunch from the Rice Krispies and the chopped peanuts.  

I consider these "fork brownies" because they are quite messy.  You have to keep them refrigerated because the top layer will get all soft and mushy at room temperature.  

These brownies are definitely going into my recipe collection, but I'll probably only make them for special occasions.  They're certainly a splurge!


Peggy from My Fiance Likes It, So It Must Be Good, chose to make this recipe when she was assigned my blog for the Secret Recipe Club in August 2011. Click on the button below to check out her post!
Secret Recipe Club

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