Description
Chocolate Covered Peanut Butter Rice Krispie Treat Brownies elevate classic desserts into a delightful fusion of rich chocolate and creamy peanut butter. Layers of gooey brownie, crispy Rice Krispies, and smooth peanut butter create an irresistible treat sure to satisfy intense sweet cravings.
Ingredients
Scale
Main Ingredients:
- 1½ cups Rice Krispies cereal (brownies)
- 3 cups Rice Krispies cereal (Rice Krispie layer)
- 1½ cups semi-sweet chocolate chips (brownies)
- 1½ cups chopped milk or semi-sweet chocolate (chocolate coating)
- ½ cup all-purpose flour
Dairy and Sugar Ingredients:
- ½ cup unsalted butter (cut into pieces, plus more for greasing)
- 1 tablespoon butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 5 ounces marshmallows (about 20)
- 2 eggs (room temperature)
Additional Ingredients:
- ⅓ cup creamy peanut butter
- ½ teaspoon salt
- 1 teaspoon melted shortening
Instructions
- Heat the oven to 350°F (177°C). Prepare an 8×8 inch baking pan by applying a light butter coating in the center to help parchment paper adhere, then line the pan with parchment paper, ensuring two sides overhang for easy removal.
- Create the brownie base by melting butter and of chocolate chips using a double boiler or microwave, stirring frequently until smooth and fully integrated.
- Incorporate sugars and salt into the melted chocolate mixture, then gently fold in eggs until well combined. Add flour, mixing minimally to prevent overmixing, then fold in rice krispies cereal to create a thick batter.
- Distribute the batter evenly across the prepared pan, ensuring uniform thickness. Bake for approximately 35 minutes, or until a toothpick inserted in the center reveals moist crumbs.
- After removing from the oven, immediately sprinkle remaining chocolate chips across the surface. Allow 15-20 minutes for chips to soften, then gently spread to create a thin chocolate layer.
- Prepare the peanut butter rice krispie layer by melting butter in a medium saucepan over low heat. Add marshmallows and stir continuously until completely dissolved.
- Remove from heat and mix in peanut butter until smooth. Quickly fold in cereal, ensuring thorough and even coating. Spread the mixture across the cooled brownie base, using a buttered spatula or moistened fingers.
- Refrigerate the pan for 25 minutes to facilitate easier cutting and chocolate coating. Once chilled, lift the dessert from the pan using parchment paper edges and transfer to a cutting board.
- Slice into uniform squares or rectangles using a sharp chef’s knife, cleaning the blade between cuts to maintain clean edges.
- Melt chocolate in a microwave-safe bowl, reserving a tablespoon. Heat in 20-second intervals, stirring between each session until completely smooth. Incorporate the reserved chocolate and mix in shortening.
- Dip each brownie piece into the melted chocolate, using a skewer or chopstick for easier handling. Allow excess chocolate to drip off, then place on a wire rack or parchment paper to set.
- For faster chocolate setting, place the coated brownies in the refrigerator for approximately 10 minutes. Store in an airtight container with parchment paper between layers, keeping in a cool, dry location for up to 5 days.
Notes
- Customize your brownie base by using dark or milk chocolate chips for a personalized flavor profile.
- Refrigerating the rice krispie layer helps create clean, precise cuts and prevents crumbling during chocolate coating.
- Wiping the knife between cuts ensures smooth, professional-looking brownie edges without sticky residue.
- Work quickly when dipping brownies in chocolate to maintain an even, glossy chocolate coating.
- Store treats in an airtight container with parchment layers to preserve texture and prevent sticking.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 450 kcal
- Sugar: 32g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg