Ultimate Rich Peanut Butter Marshmallow Crispie Brownie Bars
Indulge in the decadence of Ultimate Rich Peanut Butter Marshmallow Crispie Brownie Bars, a dessert that layers pure indulgence in every bite. This irresistible recipe starts with a fudgy, homemade brownie base, baked to perfection and topped with gooey, golden-brown mini marshmallows. The finishing touch? A rich and crunchy peanut butter and rice cereal topping, adding a delightful contrast of textures. Each square is a harmonious blend of chocolaty sweetness, marshmallow fluffiness, and peanut butter crunch, making it the ultimate crowd-pleaser for parties, bake sales, or just a well-deserved treat. With simple ingredients and an easy step-by-step process, these bars are your next favorite dessert to impress family and friends. Keywords: rich peanut butter brownie bars, marshmallow crispie dessert, layered brownie recipe.
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Recipe Information
Ingredients
- 113 g Unsalted butter
- 170 g Semi-sweet chocolate chips
- 200 g Granulated sugar
- 100 g Brown sugar
- 3 pieces Large eggs
- 2 tsp Vanilla extract
- 100 g All-purpose flour
- 30 g Unsweetened cocoa powder
- 0.5 tsp Salt
- 200 g Mini marshmallows
- 240 g Peanut butter
- 60 g Powdered sugar
- 100 g Rice cereal (e.g., Rice Krispies)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second intervals, stirring after each interval until smooth. Let it cool slightly.
Whisk in the granulated sugar and brown sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift in the all-purpose flour, cocoa powder, and salt. Fold the mixture gently until just combined. Do not overmix.
Pour the brownie batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
While the brownies are still warm, evenly sprinkle the mini marshmallows over the top. Return the pan to the oven and bake for an additional 5 minutes, until the marshmallows puff up and begin to melt.
In a medium saucepan over low heat, combine the peanut butter and powdered sugar, stirring until smooth and creamy. Remove the saucepan from the heat and fold in the rice cereal until fully coated.
Gently spread the peanut butter cereal mixture over the melted marshmallow layer, pressing down lightly to create an even layer.
Allow the bars to cool completely in the pan before transferring them to the refrigerator to set, about 1-2 hours.
Once firm, use the parchment paper overhang to lift the bars out of the pan. Slice into 12 squares or rectangles using a sharp knife. Serve and enjoy!
Nutrition Facts
Calories |
6170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.1 g | 357% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 871.6 g | 317% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 596.3 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 375 mg | 29% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 2583 mg | 55% | |
*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.
