Peanut Butter Cup Crunch Brownie Bars
101 comments » 
So, do you happen to remember the insane brownies that I made quite awhile ago, the Marshmallow Crunch Brownie Bars? They’re a layer of brownies, then ooey gooey marshmallows, and then topped with a combination of melted chocolate, peanut butter and Rice Krispies. Well, those brownies and these brownies could be sexy twin sisters. What’s going on here is a layer of chewy, fudgy brownies, topped with peanuts and chopped peanut butter cups, and then topped off with that same melted chocolate/peanut butter/Rice Krispies mixture. Insanity. In an insanely good way.
I found these brownies on How Sweet It Is, and Jessica called them “Better-Than-Crack Brownies”. Addicting would be an understatement. Also, no surprise that something like this showed up over there – us Pittsburgh girls seem to have very similar tastes in our sweets! 
I also found a version of this recipe over on Babble – it includes a full-on peanut butter layer in the middle instead of the peanuts and peanut butter cups. I may have to give that one a shot too. Oh, who am I kidding? “May?” Of COURSE I am going to make those too!
For the brownie base of these you can use your favorite brownie recipe. They are best with a chewy, fudgy brownie vs. a cakey brownie. I think these Chewy Brownies are perfect for the job, but use whatever you’d like, just make sure it’s a recipe for a 9×13-inch baking dish (not an 8×8 or 9×9).
Don’t say I didn’t warn you about how addicting these are, but your life will certainly be more complete with these babies in it!
One year ago: Secret Ingredient Brownies
Peanut Butter Cup Crunch Brownie Bars
Yield: 24 brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
1 batch of your favorite brownie recipe for a 9x13-inch pan (I recommend Chewy Brownies)
½ cup salted peanuts
8 Reese's peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cerealDirections:
1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.
(Recipe adapted from How Sweet It Is)
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Yum!! I simply couldn’t have these around my house, I wouldn’t be able to resist them
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yum! i can’t wait to make these!
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Dyinggggggggg to make these!
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Awesome idea! I love Reese’s peanut butter cups!
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Yess – I’ve been dying to make these since I saw Jess do them – need to get on that!
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Wow these brownies sound amazing! Love the peanut butter cups. Am def trying!!
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Every time I see a spin on this I want to make it. Brownies with peanut butter anything are so good but the idea of the rice krispies that add a crunch is just so good!
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Wow! This looks amazing!
I will be taking just those three in the first photo, ya know, ’cause I’m totally modest
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OMG…i am going out today …no…running out today…to get all the ingredients to bake these babies!
delicious!
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Ahh I’ve had these bookmarked ever since Jessica posted them. Now that you’ve endorsed them too, I simply have to make them!!!
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Yum–just when you think a brownie can’t get any better!!
p.s. Would you take a minute and vote for my Pink Velvet POM cupcake here: http://www.pomwonderful.com/cupcakecontest/
You can definitely spread the word if you would like–thanks a million!
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Those look so good! Chopping peanut butter cups would be a good use of my nut chopper
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Great recipe! Thanks for sharing. I can’t wait to try these out!
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Are you KIDDING me? It’s 9:30 a.m. and I want these NOW.
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::drools:: those look amazing!
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Goodness…these look divine! And they’re the second recipe we’ve seen today using pb cups so CLEARLY it’s a sign from above we need to get to the store asap and stock up.
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These are the most requested brownies everywhere we go! They are so, so delicious!
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These are amazing. I am powerless over anything peanut butter cup.
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I’m a little terrified to make these; I can already tell they’ll be addicting, even without your warning. Not sure my waistline can take it.
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Michelle, I’ve made a very similar recipe (the brownie recipe is slightly different.) These are awesome!! Wanted to tell you about a variation I have made, which might appeal to others. My son loves chocolate, but isn’t a marshmallow fan. I have replaced the marshmallow with a bag of caramels, melted with 1/4 cup half-and-half. I may even like that better. But hey, I wouldn’t turn down either!
As for spreading the chocolate/peanut butter topping, as someone mentioned having difficulty with, I find it easiest to wait about 5 minutes, then put small dabs of it (maybe about 1 tsp to 1 TB – not necessary to be precise) over the entire surface, not being too particular – just dropping it all over quickly) and, using the offset spatula like you mentioned, then spread the stuff. When you only have to spread a tiny area to meet up with the next, it’s much easier to do.
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Cat on February 17th, 2011 at 4:19 pm
Sorry, Michelle. My post about the caramel was meant to go under the Marshmallow Crunch Brownies. Duh…
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This looks lovely. I would be in chocoalte heaven.
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omigod. My friend and I , MB we call her, are having a peanut butter bake day and I think these need to be added.
You sold me at better than crack.
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so, the boyfriend, his co-workers, and my family already declared the marshmallow crunch version to be better than crack. i think these would put them at a loss for words!
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Michelle – as always you have outdone yourself! This is my typ of dessert! Very dangerous!
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This might be sudden… but… will you marry me?
Honestly, that brownie is insanely awesome. I have an unhealthy relationship with peanut butter and anything peanut butter and chocolate (or peanut butter and anything
). I built what I dubbed the “ “Epic Brownie” for Christmas which was 4 layers of different chocolates and chocolate textures. However, I now realize my error and wish it had occured to me at the time to add a layer of peanut butter or peanut butter cups 
. Simply brilliant ! 
.
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Creamy, crunchy, chocolate, peanut butter… who could ask for anything more!
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Wow!! Amazing – I definitely wouldn’t say no to these!
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Peanut butter brownies = Oh my; Peanut butter CRUNCH brownies = OMG! I can totally see how these would be addicting!
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I made these before and they are all sorts of wonderful! You’re tempting me to make them again!!
Mary xx
Delightful Bitefuls
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These look lovely. But we don’t get peanut butter cups here. Can anyone recommend a substitute that will work?
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Sorry, Michelle! My comment about the caramel was meant to be posted under the Marshmallow Crunch Brownie recipe. Duh…
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I keep complaining because everyone keeps making all of these amazing peanut butter related recipes. This, Looks, INCREDIBLE. I’m tempted to grab some peanut butter cups on the way home.. I have the other ingredients. But I DO have a batch of peanut butter chocolate chip cookies waiting to be baked in the fridge. All these peanut butter posts drove me crazy, so I made the dough at 10pm last night
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So evil with all of those peanut butter cups in there! I can imagine eating the entire pan! Great recipe, thanks for passing it along!
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Are you trying to kill me? You are!!! These look insane and I just may be forced to make them. And soon!
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Mmmm, everything you could possibly want in a brownie recipe is here.
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Those brownies look deliciously decadent. On a side note inspired by your cookie topped borwnie link at the bottom of the post… I’m playing with an idea for a brownie bar that has a chocolate chip cookie dough bottom with a brownie layer on top. All the recipes I’ve seen for any type of layered bar put the brownie batter on the bottom. Any one know why??
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Adam on February 17th, 2011 at 7:21 pm
The brownie requires a longer bake time to bake through. The cookie layer on the bottom will stifle the heat coming from below and the potential for the cookie bottom to burn before the brownie is baked will increase. I did something similar with a layered brownie, where I put a crumb crust and a layer of fudge before the brownie layer and it added another 15 minutes to my bake time. To counter this you’d probably want to chill the cookie dough before adding the brownie batter and putting it in the oven.
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Laura on February 17th, 2011 at 7:30 pm
Thanks, Adam. I’ve done brownies on a shortbread crust (pre-baked) and didn’t have any problems. For my current idea, my plan was to make individual “bars” in a lined muffin pan that has chocolate chip cookie dough on the bottom, brownie on top, and then frost them with chocolate chip cookie dough frosting (or eggless raw cookie dough) and decorate hem with a cookie wedge. Do you think that making them in a muffin pan might eliminate the problem of over baking the cookie dough?
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Adam on February 17th, 2011 at 7:38 pm
I’d say that if you load the pan with cookie dough and chill, and perhaps lower the oven temperature (if its 350F) I’m sure you’d be okay. It’s not something I’ve done before, but I’m curious to hear the results. I’m actually thinking of doing something similar but in a pie form
.
Good luck 
.
Oh and by the way: That sounds awesome
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Laura on February 17th, 2011 at 9:06 pm
Again, thanks! I remembered that I’d baked both brownies (as a base for an ice cream cake) and cookie dough (as a “Cookie cake”) in my 4 1/2″ mini-springform pans. Ironically the cookie dough baked longer, 15 min @ 350 and then 15-18 at 325. The brownie base only took ~18 at 325. I think that the cookie dough was slightly chilled, and probably thicker than the brownie batter, but it gives me hope that my idea will work.
Your pie idea is intriguing.
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Oh my gosh. I’m drooling. I have to make these! Thanks for sharing.
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Those are absolutely STUNNING!
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Mmmm, these look amazing. My husband would love if I made these for him! I’d love for you to submit this over at the M&T Spotlight: http://www.makeandtakes.com/spotlight
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I’ve made these before and they made my life! Yum!
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Holy peanut butter; these look incredible!
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these look so good! i will definitely be bookmarking and making in the future!
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This looks so good. Anything made with peanut butter is delicious!
I think I may make these but (slightly) healthier by using bean brownies for the bronwnie layer.
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I am all for completion and these look great!
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Brownies and peanut butter? The most perfect combo ever. This recipe looks awesome. Love your site =)
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I made these last night and they were fabulous! My husband is a huge fan of brownies and peanut butter cups. Everyone is raving about them today at work.
Thank you for sharing!
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I’ve died and gone to heaven. My goodness!! I need to make these pronto! :-p
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Oh my, I LOVE these. the absolutely look stunning. love the peanut butter cups and adding more chocolate to them in the form of brownie will haunt me until i try them. thanks for sharing Michelle
hope you’ll have a wonderful weekend
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I saw these yesterday, and made them today! They are AWESOME! It’s like eating a nutter butter and a brownie at the same time! YUM! Thanks for posting!
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my favorite is the undisputed
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My fiance would make me make these for him all the time if I did it just once! They look downright amazing… I’ll have to wait until he’s been extra good =)
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I LOVED the marshmallow crunch brownies and these look just as amazing!
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These sound fantastic! I’m allergic to peanut butter, but I could totally use almond butter in this. Thanks for the inspiration!
Congratulations on top 9
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Michelle on February 22nd, 2011 at 8:21 pm
Thank you!
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Nice photo. These look delicious. Thanks for sharing and congrats on the Top 9 on Foodbuzz.
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Michelle on February 22nd, 2011 at 8:21 pm
Thanks!
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Are these even legal?!?!? Look SOOOOOOOOOOOO good!
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Holy cow!! Outrageous!! I want to eat the picture!!
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OK, I have been “Off” of desserts for a few weeks, but when I saw these, I have to make them….right now! Thanks for the post and beautiful photo!
Chris
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these look insanely good!!! omg i love brownies, PB cups, rice krispy treats…you rolled it all into one….amazing!
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oh my …. I am going to make these next weekend… love the photos… ;O)
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So…I made these last night. I refrigerated for the 2 hours plus extra, expecting to be able to take them out, and have the chocolate peanut butter cereal topping firm up like a rice krispie treat. Except it did not. It is very fudgy and “wet”, which was not what I was expecting, from your pictures. By wet, though, I don’t mean runny – it does keep it’s shape well after it has been cut & sliced…it’s just not hardened like I was anticipating.
Did I do something wrong? Or are your pictures just deceiving, in that way??
Also, I am assuming these can be stored room temperature after that initial 2 hours of refrigeration. Is that correct?
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Michelle on February 22nd, 2011 at 8:23 pm
Hmm I’m not sure I understand how you’re describing your results. The pictures aren’t deceiving – the topping is definitely set up. They aren’t rock hard or even as hard as rice krispy treats, but certainly set, however not “wet”. They can be stored at room temperature (that’s how I kept mine), unless you’re in a warm climate without air conditioning.
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MayDays on February 22nd, 2011 at 8:34 pm
Does this help clarify what I mean?
http://img.photobucket.com/albums/v350/MayDays/Blog%20Pix/IMG_4349s.jpg
http://img.photobucket.com/albums/v350/MayDays/Blog%20Pix/IMG_4355s.jpg
Do you see how the chocolate cereal topping on mine is “wet” looking (and super soft when you bite into it), as opposed to the ones in your pictures, which look firm and appear that they would have a slight crunch or bite when you bit into them? I followed the ingredients & directions precisely…I felt like maybe they needed more cereal but hesitated to add it. I don’t know what else I could’ve done to make the topping look more like yours. Hmmm…
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Michelle on February 22nd, 2011 at 10:03 pm
Oh I do see what you mean. Hmm… that is baffling, especially since you say you chilled them for so long. They definitely should have set up. I’m equally perplexed!
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Absolutely mouth-watering pictures! I want to try making them.
Charlie, 12 year old food blogger
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AWESOME! I made these for my wife yesterday. We needed a large glass of milk to go with it, but I think you already knew that! Thanks for the recipe!
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These look amazing. What a great combination of flavors and textures. I have to make these. Your blog makes me crazy! Each day something else too delicious for words.
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I made these yesterday for a group of women & they were so good. I may have added more butter though since my top was a tad softer than your picture (I think I added 1-1/2 Tbsp instead of 1/2 Tbsp… but I’m not sure), I did serve them from the fridge though so my guess is that helped them stay firm. (I was slightly distracted while making them!) I had at least 10 requests for the recipe & sent them to your site. I even made the brownies you suggested (I don’t know if I’ve ever made brownies from scratch before). Thanks for another winning recipe. I think this one tops the marshmallow crunch brownies in my book!
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Just last week , I made these for my favorite scratch cook to enter in a charity fundraising contest at her work. All entries received votes from employees in the office (a large state agency) who had to pay for the samples they ate. Whoever raised the most money would win. The bars were a big hit ( I cut up the pan into 60 sample pieces) and they ended up tying for first place with another employee (cooking school grad, don’t you know) who used 7 entries to garner as many votes as we did with just these bars. Of course they ran out, but one fellow still contributed money simply because he said the description sounded so good. (I’ll be making him a special private sample.)
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Michelle on February 28th, 2011 at 2:29 pm
What a great idea for a fundraiser! Glad these bars helped to raise some money!
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Hello! Could you please tell me the temperature that you used?
Thank you
Charlie
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Michelle on April 1st, 2011 at 3:31 pm
Hi Charlie, You would use whatever oven temperature is called for in the brownie recipe you choose to use for the base.
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Thank you!
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As an update for those contemplating making lots of these, or anyone who uses chopped up Reeses for any other purpose, Reeses is now selling 5 lb. bags of chopped Reeses cups. At my local wholesale food outlet (Cash n’ Carry) they went for about $21 per bag. Quite a bit cheaper than buying individual bars, especially if you have a fetish, oops, I mean, use a lot of these for baking.
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Whoopsie daisy.. another delicious brownie that I could eat while watching the sun sets. I love this brownie recipe. <3
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Oh my. I will be making these at the earliest opportunity.
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I made these yesterday and absolutely loved them as did my husband and son! Thank you for the recipe!
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I made these and absolutely loved them as did my husband. Thanks for the recipe!
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This recipe looks decadent!
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Decadence! I followed the recipe exactly and they came out great! Took them to work and got rave reviews. Thank you!
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What kind of peanut butter did you use? Sweetened or Natural?
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Michelle on June 15th, 2011 at 1:06 pm
Hi Kris, I didn’t use natural, although I’ve never heard of sweetened peanut butter. I just used “regular” peanut butter, a la Jif.
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I’ve made these twice now, using the King Arthur Flour Guaranteed Fudge Brownies as the base (which is my go-to, basic brownie recipe). Epic win with all tasters! (Interestingly, though, two coworkers couldn’t figure out that the “crunch” came from Rice Krispies!)
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INSANITY!!! They are sitting in my fridge right now to firm up and I’m trying hard to resist the urge to go at the pan with a spoon. Thanks… I think… for sharing this one!
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I printed out the recipe and marked “perfection” across the top! I don’t think I can eat plain browines again. These are my new favourite treat!
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I made these this past weekend for a campout and they were the first dish to disappear! Everyone loved them! I will definitely keep this recipe for future reference! Thanks!
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mmmmm…peanut butter & chocolate!
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These look absolutely scrumptious!!! I want a plate of these now!
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What size Reese’s cups are you supposed to use? Just the regular?
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Michelle on February 10th, 2013 at 2:25 pm
Yes, regular-size.
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I made these for my boyfriend’s birthday last year & he absolutely loved them! He didn’t want to share with anybody haha. He’s brought them up a few times & has told his friends of this wonderful creation I baked for him. I plan to make them for our anniversary! (: Thanks for the great recipe!
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Hey, I made these using the brownie recipe you recommended but in a 9 X 13 pan mine seemed to be much thicker than your pic. I like thinner layers when making a layered dessert like this. Your pic. looks exactly how I would like them but mine rose much higher. Did you use a 9X13? I feel like mine would have been thinner if I had used a larger pan or not all of the dough. they tasted good but were just too “high”; not as pleasant to bite into. Any suggestions? I enjoy many of your recipes and your instructions are helpful! MomStarr
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Michelle on March 11th, 2013 at 12:25 am
I did make these in a 9×13-inch pan. Did you use the Chewy Brownies recipe, or another? Not all brownie recipes are created equal, and some rise higher than others. Mixing methods can also lead to brownies rising higher than intended.
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Momstarr on March 13th, 2013 at 7:03 pm
Hey Michelle, Thanks so much for responding. If you don’t mind another question.
I did use the chewy brownie recipe; perhaps I did something wrong in the mixing step. Would you mind telling me about mixing methods and how not to do it? i am trying to learn more about baking and your recipes are so yummy. Thanks again.
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Michelle on March 21st, 2013 at 2:03 pm
If you overbeat the batter with the eggs it can lead to a cakier texture than a fudge-like texture.
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