Marshmallow Crunch Brownie Bars

marshmallow-crunch-bars

I had originally planned on using the title “Marshmallow Chocolate & Peanut Butter Crunch Brownie Bars”. That seems mighty long, but is truly the best description of these bars, and they are absolutely phenomenal. Imagine this: rich, decadent brownies. Topped with ooey, gooey marshmallows. Topped again with chocolate-peanut butter-Rice Krispy deliciousness. Folks, you just can’t get much better than these bars. Part brownie, part s’more, and part Rice Krispy treat. It’s everything you know and love, baked up into one amazing dessert.

marshmallow-crunch-bars-single

It seems insane to think that there is any way that you can improve on these bars, but I do think there is one thing I will do differently next time: I plan on cutting the quantities for the brownie layer in half. As they are, the brownie layer is about twice as thick as the marshmallow and crisp layers, and I think these would be even more awesome if all of the layers were about equal in size. I also think that taking the chocolate/peanut butter/Rice Krispy topping and using it to make an entire pan of Chocolate-Peanut Butter Rice Krispy Treats would be heavenly. Stay tuned, because that will likely be happening very, very soon. I do have more Rice Krispies left over and, well, that seems like a perfect way to use them up!

You’ll want to hurry up and make these immediately. All of your family and friends will love you forever.

More brownies with a twist:
Chipster-Topped Brownies
Cookies and Cream Cheesecake Brownies
Samoas Brownies

1 year ago: Homemade Pierogies
2 years ago: Outrageous Brownies

Marshmallow Crunch Brownie Bars

Yield: 24 bars

Prep Time: 30 minutes

Cook Time: 25 to 30 minutes

Total Time: 1 hour

Ingredients:

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don't use natural peanut butter)
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13-inch pan.

2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

(Adapted from Culinary Concoctions by Peabody; originally from Buttercup Bakes at Home by Jennifer Appel)

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140 Responses to “Marshmallow Crunch Brownie Bars”

Comment Pages 1 2
  1. Shim Shalabim on March 12, 2012 at 10:02 pm

    I just made these with a couple of modifications. 1/ I added two tablespoons of Pernagotti Cocoa ( In addition to the 10 oz of melted chocolate AND I adapted a technique from a Robert Steinberg recipe ( very excellent). I skipped the bowls and used big 3 and four quart pots. The process change I made was to add the eggs directly to the cooled melted chocolate, one at a time, and then added the sugar and vigorously stirred it for one minute to get the sugar to melt and assimilate into the chocolate with no graininess. I know this sounds insignificant but really it makes the brownies the perfect density with a layer of a very crispy top, a cake like mid layer with a thicker more fudge like middle layer with a somewhat cake,like bottom. I baked at the same temp/time and I also used a parchment lining instead of the butter or grease. I did not make the peanut butter OR marshmallow topping because I wanted to do the brownies alone first. I want to try a caramel variation of the topping with peanuts.

    This is really a sensational essential recipe and the results were ridiculously delicious.So far, judging by the rapidity with which they disappear, I would say my family agrees.

    Thanks, Michelle

    Reply

  2. Daniela on March 27, 2012 at 6:21 am

    They look amazing. I am happy to have self made marshmallows left at home and can’t wait to use them finally. They waited for this recipe….:-) Thank you!!!

    Daniela

    Reply

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  4. Suzi Watson on April 19, 2012 at 8:55 am

    I made these as an Easter treat to go with brunch. They were a huge hit! My 15 year old said these were the best things I had EVER made!

    Reply

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  6. Lorrie on June 30, 2012 at 10:14 pm

    If I was in a hurry, could I use a box of brownies instead of making the brownies from scratch?

    Reply

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  9. KC on December 24, 2012 at 10:13 pm

    These look soooo goooood! I’ve always wondered, wouldn’t having more eggs make the brownies more cake like, and less fudgey and chewy? Or is that not a factor in how chewy the brownies are? :)

    Reply

  10. Insert _Username_Here on February 5, 2013 at 1:06 am

    These look so good! Really want to try these!! <3

    Reply

  11. Kim on February 11, 2013 at 4:40 pm

    Well I made a caramel version of these and got the most rave reviews ever! Firstly, I did use large marshmallows to accommodate the brownies. Next, I melted butterscotch chips and fleur de sel caramel with the butter. Then I mixed in rice flakes instead of krispies (just because hubby bought the wrong thing but they made a great difference)! It was runny at first but got it all on and when it cooled it was perfectly solid and ridiculously good!

    Reply

  12. Taylor on February 12, 2013 at 2:46 pm

    Hi I plan on making these for my boyfriend for valentines day. Will it be too sweet if I use semi-sweet chocolate chips for the brownie base instead of unsweetened? My second question is, will brownie mix from a box be just as good? If you can help that would be great!

    Reply

    • Michelle on February 13th, 2013 at 11:53 am

      Hi Taylor, Definitely don’t use semisweet in place of the unsweetened chocolate; it will be too much. You could also use a brownie mix if you’d like (make sure it’s the right size box for a 9×13-inch pan – a lot of them are for smaller, square pans).

      Reply

      • Taylor on February 13th, 2013 at 9:54 pm

        Thank you very much!!

        Reply

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  14. Judi on May 18, 2013 at 8:02 am

    I made these yesterday for a memorial service for a friend who loved chocolate. You would think I would know better than to try something I’d never baked before… but why stop now?? I really believe that (after the step when you melt the marshmallows) this should be cooled and put in the refrigerator to set. THEN pour the peanut butter/chocolate crispy topping on top and return to the fridge. Thank goodness I evenly distributed the crispy topping on top of the molten marshmallow as best as I could, because the crispy topping just sunk, and was impossible to spread evenly on top. It turned into a gooey mess, and didn’t ‘layer’! They are still delicious, but some areas didn’t get much crispy goodness, and they didn’t look layered.

    Reply

  15. Judi Pickell on June 2, 2013 at 11:34 pm

    I have made other recipes from this blog with success. However, I made these thinking they would be awesome they really didn’t work for me or the family party I took them to. The brownie was not as moist as I thought they should be. the chocolate layer wasn’t as think as I thought it should be. I even came home and double checked the recipe to see if I had missed something but nope, I didn’t everything just right. Disappointed.

    Reply

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  20. Kara on March 31, 2014 at 12:48 am

    These look absolutely amazing!! Do you have any ideas for a good substitute instead of peanut butter if you have major peanut allergies???

    Reply

    • Michelle on April 1st, 2014 at 5:19 pm

      Hi Kara, What about almond or cashew butter?

      Reply

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  23. Michaela on September 22, 2014 at 9:53 pm

    These are amazing little treats! What a great idea to half the brownie layer! They always did seem a little too thick on the bottom. Thanks!

    Reply

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  26. Dianna on October 16, 2014 at 1:15 am

    Some questions…Some said this bar was way too sweet and suggested using bittersweet chocolate. Would cutting back the sugar in the brownie have made any impact on the sweetness? Also, would melting and combining the marshmallow, rice cereal and chocolate together solve the issues faced with marshmallow bubbling up when trying to spread it rather than making them two separate layers? Third, would making these in a cupcake tin (regular or mini) and then top with marshmallow followed by the chocolate/rice mixture or a mixture of all 3 work? It sounds like a great treat but if they are too sweet, it is a turn off.

    Reply

    • Michelle on October 16th, 2014 at 10:34 am

      Hi Dianna, I definitely think that things like sweetness, spiciness, etc are extremely subjective, as everyone’s taste buds are completely different. What might be too sweet or too spicy for one person might be just right for another. I’d recommend making the recipe as-is, then determining if you want to make any adjustments (I actually recommend doing this for any new recipe).

      Reply

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