Crunchy Peanut Butter Cup Brownies

Ummm… Some of you will thank me for this oh so delicious and addictive brownie recipe, others will chase me down with pitchforks.

Seriously… these brownies are amazing. I found a recipe for “Brownie Goody Bars” on the Betty Crocker webiste (I just love Betty!) and knew I had to give them a try. I made a few adjustments because ya’ll know I can’t leave well enough alone. It took three tries to get it perfect. The first batch went into the trash (the chewy brownie layer was underdone and the entire thing was like eating peanut butter, but not as tasty). For the second batch I went with a more cake-like brownie to balance the gooey top layer. This was seriously yummy and devoured in about half a day. The third, and final, batch disappeared when I blinked. Yes… that fast!

If you want to check out Betty’s original recipe, you can find it here: Brownie Goody Bars. Betty’s version has a layer of vanilla frosting between the brownie layer and the crunchy top layer. That sounded way too sweet for me and… it took away from the chocolatiness and I decided that this would be terribly wrong. I suppose you could replace the vanilla frosting with chocolate frosting but it really isn’t necessary. I also switched the chocolate to dark, ’cause ya’ll know I love my dark chocolate. Besides, it’s so much healthier for you. Ha!

OK – here’s my version of Crunchy Peanut Butter Cup Brownies. (I would have called them Snap Crackle Pop Brownies but I thought the elves might get mad at me and I have an unnatural fear of angry elves. Doesn’t everyone?)

Crunchy Peanut Butter Cup Brownies

Ingredients:

• 1 box brownie mix for a 9×13 baking dish
• ingredients called for on box for cake-like brownies (usually means adding an additional egg)
• 1/2 cup salted peanuts (without skins)
• 8 Reese’s peanut butter cups (four packages of two), chopped (regular or dark – guess which I used )
• 1 cup dark chocolate chips (I use Ghiradelli)
• 1 cup creamy peanut butter
• 2 teaspoons unsalted butter
• 2 cups Rice Krispies

Prepare brownies as directed on the back of the box for cake-like brownies. (Do not be tempted to make them the regular or chewy way. When you pour the topping on later, you will end up with a gooey mess that feels like unbaked brownies in your mouth.)

Remove from oven and sprinkle with peanuts and chopped Reese’s cups. Let sit for 30 minutes.

Melt the chocolate chips, peanut butter and butter in a saucepan over low heat, in a double boiler, or in the microwave. Once melted and smooth, stir in the Rice Krispies. Spread chocolate mixture over the brownie layer and let cool for 30 minutes. Place in the refrigerator and cool for at least two hours to set the chocolate.

Cut into squares and serve. If you have any left, store in covered container in the refrigerator.

Your welcome. And, I’m sorry.

Sweetest Blessings,
LeAnn