PEANUT BUTTER CUP CRUNCH BROWNIES

Taste testing should be reserved for me, what were they thinking.

Stir in Rice Crispy’s or Cocoa Crispy’s into the melted peanut butter/chocolate mixture.

We used Envirokidz Organic Chocolate Koala Crisps since it’s the cereal we buy for the kids and it worked great! (They haven’t sent me product or paid me to use their name this is my own personal opinion.)

Spread chocolate, peanut butter, crisp mixture over the top of cooked brownies with peanut butter.

Place in refrigerator 2 hours before serving or 45 minutes to an hour in the freezer until chocolate sets.

Cut to desired serving size and serve with Ice Cream if you’re feeling extra naughty.

These are extra rich so I suggest small slices.

PEANUT BUTTER CUP CRUNCH BROWNIES
Peanut Butter Cup Crunch Brownies aka Better Than Crack Brownies. Brownies with peanut butter cup, chocolate, peanut butter and cocoa crispy cereal from Serena Bakes Simply From Scratch.
5 OUT OF 5 BASED ON 1 USER RATINGS
PREP TIME: 30 MCOOK TIME: 45 MTOTAL TIME: 75 M

INGREDIENTS:

3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
2/3 cup Dark Chocolate Cocoa Powder or All Natural Cocoa Powder
1 1/2 cups Butter, Plus More For Greasing Pan
1 1/2 cups Chocolate Chips, Good Quality (Semi Sweet or Dark Chocolate)
1 cup Brown Sugar
1 cup Granulated Sugar
1 teaspoon Salt
6 whole Eggs, Room Temperature
1 teaspoon Pure Vanilla Extract
10 whole Reese Peanut Butter Cups, Chopped
1 1/2 cups Milk, Semisweet Or Dark Chocolate Chips
1 1/2 cups All Natural Chunky Peanut Butter
1/2 tablespoon Butter
1 1/2 cups Cocoa Crispy Or Rice Crispy Cereal

INSTRUCTIONS:
Preheat oven to 350 degrees.
Grease a 9×13 inch pan with butter. For ease of removal line with parchment paper and butter parchment.In a small bowl whisk together flour and cocoa powder, until well combined. Set aside.
In a large sized saucepan add butter and chocolate chips. Cook over low heat until butter and chocolate are melted.
Remove from heat. Stir in both sugars, and salt, until sugar is dissolved.
Allow chocolate mixture to cool for 5-10 minutes, until close to room temperature.
Stir in eggs one at a time mixing well between each addition. With the last egg stir in vanilla, and mix until well combined.
Stir flour mixture into wet ingredients, and mix until well combined.
Pour batter into prepared pan.
Bake Brownies for 40 minutes, remove from oven, and sprinkle with chopped Reese’s Peanut Butter Cups. Bake 5 more minutes.
While brownies finish baking combine chocolate chips, peanut butter, and butter in a small size saucepan. Cook over medium heat, stirring until combined.

Remove mixture from heat, and stir in crispy cereal.
Spread chocolate peanut butter crispy cereal mixture evenly over the top of brownies.
Place in freezer for 45 minutes or in the refrigerator for 2 hours until set before serving.
Brownies can be stored covered in the refrigerator or on the counter top.

Calories
850.00 Fat (grams)
50.39 Sat. Fat (grams)
22.55 Carbs (grams)
91.61 Fiber (grams)
6.71 Net carbs
84.91 Sugar (grams)
55.94 Protein (grams)
17.97 Sodium (milligrams)
573.54 Cholesterol (grams)
123.48