Marshmallow Crunch Brownie Bars
Indulge in the ultimate dessert trifecta with these Marshmallow Crunch Brownie Bars—a decadent treat that combines rich, fudgy brownies, gooey marshmallow topping, and a crispy chocolate-peanut butter crunch layer. Perfectly balanced between chewy and crispy textures, these bars are made with pantry staples like cocoa powder, mini marshmallows, and crisp rice cereal, making them as easy to prepare as they are irresistible. The layered effect not only creates a visually stunning dessert but also ensures a flavor explosion in every bite. Whether you’re hosting a party or craving an indulgent snack, these no-fuss, crowd-pleasing brownie bars will surely become a favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.25 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 3 cups mini marshmallows
- 1.25 cups milk chocolate chips
- 0.75 cup creamy peanut butter
- 2 cups crisp rice cereal
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper.
In a microwave-safe bowl, melt the unsalted butter and 1.5 cups of semi-sweet chocolate chips in 30-second intervals, stirring well between each interval, until smooth. Let it cool slightly.
In a large mixing bowl, whisk the granulated sugar, eggs, and vanilla extract together until well combined.
Gradually mix the melted chocolate-butter mixture into the sugar-egg mixture until smooth.
Sift together the all-purpose flour, unsweetened cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture, stirring until no streaks remain.
Pour the brownie batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Allow the brownies to cool slightly in the pan.
Once the brownies have cooled for 10 minutes, evenly spread the mini marshmallows over the top of the brownies. Return the pan to the oven for 3-5 minutes, until the marshmallows puff up but do not brown. Remove from the oven and let cool completely.
In a microwave-safe bowl, melt the milk chocolate chips and creamy peanut butter together in 30-second intervals, stirring well between each interval, until smooth.
Stir the crisp rice cereal into the melted chocolate-peanut butter mixture until evenly coated.
Spread the rice cereal mixture evenly over the cooled marshmallow layer. Gently press into an even layer with a spatula or the back of a spoon.
Refrigerate the pan for at least 2 hours, or until the topping is firm and set.
Once set, slice the bars into 16 squares or desired serving sizes. Serve and enjoy!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 41.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
