Marshmallow Crunch Brownie 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.


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


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


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)


143 Responses to “Marshmallow Crunch Brownie Bars”

  1. Lisa on March 24, 2010 at 11:12 pm

    OMG!!! Made these for my son – he’s home from college. He says they are the best brownies I’ve ever made. I didn’t believe him so I tried one, then two, then….well you know the rest!!!! Worth every extra mile I’ll have to run tomorrow!!!


  2. Amanda on May 27, 2010 at 11:35 am

    Oh my word, these look so incredible. Must get marshmallows stat!


  3. Pingback: Dark Chocolate Cupcakes with Peanut Butter Frosting | Brown Eyed Baker

  4. Olivia on June 15, 2010 at 9:17 am

    I made these when you first posted them and my 3 daughters have been begging me to make them again! Today just might be the day!


  5. Pingback: 10 of My Favorite Recipes | Brown Eyed Baker

  6. Pingback: Peanut Butter Cup Rice Krispies Treats | Brown Eyed Baker

  7. Mandie on July 30, 2010 at 5:46 am

    My Gramma Gin (her name is Virginia) makes these.This is absolutely my very favorite way to eat a brownie. I’m so glad you posted a recipe, because I had no idea how my gramma made these! Now I can make them for my daughter. :)


  8. Stacy Baker on August 6, 2010 at 6:07 pm

    OMG!!!!! I made these yesterday, but I will admit that because I was short on time, I used a boxed brownie mix. Otherwise, I followed the directions and waited until they were thoroughly chilled before cutting and serving. The brownie crust was hard and the marshmallow filling was too chewy/stretchy. Good, but not great. Since then, however, I have discovered that if you zap them in the microwave just before eating, they are TO DIE FOR!!! YUMMMMM!!!! The brownie is soft and the marshmallow is nice and gooey! I will definitely make these again but serve warm.

    FYI: The author commented that she would reduce the thickness of the brownie layer the next time around. I used a box and the brownie layer was slightly shorter than the other two layers combined. Definitely less brownie than shown in the posted pic.


  9. Pingback: Ode to Chocolate and Peanut Butter | Brown Eyed Baker

  10. Stiffler on October 5, 2010 at 5:44 pm

    i want to make these


  11. Pamela on October 6, 2010 at 10:10 am

    We were invited to a friend’s for dinner, and I took these for a dessert. They were definitely a hit, and I was just glad I had taken them somewhere so I didn’t eat them all myself!! Thanks :)


    • Michelle on October 8th, 2010 at 10:02 am

      Thanks for the review Pamela, thrilled that you loved these! And I agree – these are dangerous to have sitting around!


  12. Pingback: Marshmallow Brownie Crunch Bars « PEAs and Cues

  13. Jane on October 10, 2010 at 5:23 pm

    I have made these twice this weekend, once for a church bake sale and then again today for my husband to take to work with him. The problem I have is that when I make the rice krispie layer, I can’t get it to spead over the marshmallow layer. Am I supposed to let the marshmallow cool first? They were fantastic with the marshmallow and peanut butter layers mixed together, but they weren’t as pretty as yours.

    I’m not complaining, the taste is out of this world, just wondered what I’m doing wrong.


    • Michelle on October 10th, 2010 at 6:32 pm

      Jane, So happy you loved these! Admittedly, it’s not smooth sailing as far as spreading the topping – I just use an offset spatula to get it as evenly spread as possible. I usually let the marshmallows sit for about 5 minutes or so out of the oven before doing the topping.


    • April on November 23rd, 2010 at 6:42 pm

      I just made these and had the same issue – they look like crap, but they taste fantastic! LOL. I think I will maybe leave the rice krispies out next time and it would be perhaps easier to spread.


      • Michelle on November 23rd, 2010 at 10:10 pm

        Haha! The rice krispies are soooo good though! Maybe double the topping so it’s easier to spread?


    • Stephanie on October 19th, 2011 at 11:27 pm

      I had the same issue as well but I just use a spoon to swirl the two layers to create a marbling effect so they wouldn’t look so odd. Good to know about the cooling beforehand for the next time!!


  14. Stiffler on November 1, 2010 at 10:59 pm

    I made these yesterday – very tasty.
    Took them to work and coworkers seemed to like. although the weight watching point counters were cutting them into teeny tiny pieces to eat them.


    • Stiffler on November 1st, 2010 at 11:02 pm

      that’s teeny tiny pieces they could split.


  15. Rhondi on December 10, 2010 at 11:13 am

    I just made these delicious little treats for my daughter’s friends and my hubby’s co-workers. They were a huge hit. Several people said they will be making them this weekend. I used crunchy peanut butter since I was out of creamy, and they were still really good. I’m planning on making a few of your other treats during the holidays too.


    • Michelle on December 10th, 2010 at 2:35 pm

      I think crunchy peanut butter would be great in this! Love that adaptation!


  16. Alyssa on December 15, 2010 at 10:56 pm

    These look amazing! I’m planning on making them for my company’s holiday party!! I think I’m going to cut the brownie recipe in half like you suggest – would you also cut down on the baking time then?


    • Michelle on December 16th, 2010 at 3:17 pm

      Hi Alyssa, Yes, I would start checking at 10 minutes since you’ll have a thinner brownie base and don’t want to overbake. Enjoy!


  17. Brittany on December 18, 2010 at 11:57 pm

    I just made these for a holiday treat party, but I used the baked brownie recipe that you posted a few weeks ago instead of this recipe. So excited to try them!


  18. Jessica on January 6, 2011 at 4:34 pm

    Oh my gosh! I just stumbled across your site and saw this while I was browsing around. When I was in college I made brownies from a box and noticed a similar recipe on the side of it (only using the boxed brownies of course) and decided to try it. Definitely one of the best flavor combos I’ve had! Everyone always loves them. I always had to add extra marshmallows to their recipe because it was never enough, but yours looks just right! Definitely trying these next time I’m in a brownie mode. I’m off to try the Chocolate Chip Oatmeal Peanut butter cookies tonight. 😉


  19. Sasha on January 18, 2011 at 12:40 am

    I just made these for my boyfriend and 4 of my guy friends – they LOVED it. It is so rich and satisfying… they all eat a LOT and could only handle one piece each haha. Thanks for the recipe! PS I love your site and check for new recipes from you almost daily!


  20. Pingback: 45 Super Bowl Recipes for Super Bowl XLV | Brown Eyed Baker

  21. Pingback: Peanut Butter Cup Crunch Brownies | Better-Than-Crack Brownies | Brown Eyed Baker

  22. Cat on February 17, 2011 at 4:23 pm

    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.


    • tiffany on February 22nd, 2011 at 1:24 am

      i added some shortening to it to help thin it out a bit… def. works i do that in case im melting chocolate and it gets stiff and unmanageable, works like a charm


  23. Pingback: Peanut Butter Balls « Time for Something Sweet

  24. rachel on February 22, 2011 at 12:07 am

    just made these!! they are so yummy and chocolatey and the brownie is so gorgeous and dense – my favourite kind. i made it on the weekend and 4 people have asked for the recipe so far im definatly gonna pass it (and your website) onto them! thanks!!


  25. tiffany on February 22, 2011 at 1:23 am

    just made these tonight and everyone thinks they are a hit! Def. going into my recipe box


  26. Pingback: oh my goodness bars | homemade goodness

  27. teresa on June 28, 2011 at 11:16 am

    Making these for company this weekend!
    Can’t wait!
    These look luscious!
    Thanks for so many great recipes!
    Hugs from Bainbridge!


  28. Christina on July 5, 2011 at 11:03 pm

    Wow. These looked too good to wait even a day to try…so I did! I would only use milk chocolate if I didn’t like the recipient, so I made these with bittersweet choc for the brownie base and semi-sweet for the krispie topping. Also, I used the Skippy no stir natural peanut butter. They came out lovely and the top layer was still liquid when I poured it onto the marshmellows so no problem there…but dang were they SWEET. I could hardly take a third bite. (And I’m a serious chocoholic.) I would absolutely use bittersweet or dark choc for both the brownie and krispy layer next time. Thanks for the great idea!


  29. Pingback: Friday Fun: vacation update « the20what

  30. Pingback: S’more Brownie Bliss | 3rdfloorbakes's Blog

  31. Pingback: No More Harry | The Sweetest Thing

  32. Pingback: marshmallow crunch brownie bars | Drag it Through the Garden

  33. Pingback: S’mores Brownies | Brown Eyed Baker

  34. Angela on August 25, 2011 at 8:56 am

    These are SERIOUSLY the best things EVER!! I was making them for my friends kids and sadly had to go without the peanut butter because of a food allergy, so I through in some butterscotch chips… YUMMO, but the chewy and crunch… OMG!! So I can just imagine the YUM with peanut butter because EVERYTHING is better with peanut butter LOL Thanks so much for posting!


  35. Pingback: Marshmallow Crunch Brownie Bars « Everyday Desserts

  36. Pingback: S’mores Brownies | Biz Chicks

  37. Danielle F on September 23, 2011 at 9:23 pm

    Instead of halving the brownie recipe, what about using a larger pan???


    • Michelle on September 24th, 2011 at 12:01 am

      That wouldn’t really work since it’s already a 9×13-inch pan, and a larger pan wouldn’t accommodate the marshmallow and chocolate/crisp topping. You would need to start altering everything.


  38. Kai on October 6, 2011 at 8:59 pm

    Okay, these are cooling and I am excited about tasting these. They’re fun to make and it smells fantastic. Lots of texture and flavor – Got milk?


  39. Pingback: Cumin and Fennel-Crusted Roast Lamb | Brown Eyed Baker

  40. Alyssagre on October 10, 2011 at 1:16 pm

    My mother has been making these for me for years!!! In high school she brought them to every sports game, in University I’d get a box of them in the mail every other month, and to this day I can count on a huge pan of these for every holiday. We always just called them Ooey Gooeies. So delicious :-)


  41. Pingback: 4th of July Recipes and Desserts | Brown Eyed Baker

  42. kim on November 22, 2011 at 12:08 pm

    These brownies are amazing!! My friends love it when I make these for them! They are perfect- thanks for sharing the recipe 😀


  43. ashley on December 30, 2011 at 10:51 pm

    These are the best brownies I have ever made. Made them for a family gathering over the holidays and everyone loved them! Making them again tomorrow for a New Years celebration at our house.

    Great blog.


  44. Pingback: Peanut Mallow Bars |

  45. Jess on January 15, 2012 at 1:39 am

    These were so great, but I didn’t have rice cereal so I used fiber one 80calorie squares and they were equally delicious!


  46. Pingback: Happy Friday: Marshmallow Crunch Brownie Bars | Love Family

  47. Pingback: 75 Super Bowl Recipes for Super Bowl XLVI | Brown Eyed Baker

  48. Pingback: 75 Super Bowl Recipes for Super Bowl XLVI | Biz Chicks

  49. fourkicks on February 19, 2012 at 12:24 pm

    Goes down a treat but if your not using the peanut butter i i think you need more rice krispies and chocolate, I added a bit of salt as i left out the peanut butter because it was a gift and sweet and salty goes really well. Simple yet delicious.


  50. alinia on March 5, 2012 at 2:33 pm

    Yummy, but I would nudge these towards the candy side rather than the brownie side, mostly because I tweaked them too far in the toppings direction. I used the Ghiradelli fudge brownie mix in the 9″x13″ pan (baked at 325 for 20mins), then the marshmallows (3mins), and then the peanut butter topping which I increased by half. The marshmallows might as well cool completely before spreading the peanut butter topping, because as these chilled, the marshmallows bubbled up from underneath the molten topping. And I didn’t get anything from the marshmallow layer — if you have ever had See’s Scotchmallows, that’s my ideal balance. Next time I will likely make the brownie layer in the regular 8×8 pan, either double or omit the marshmallows, and then do a regular amount of the topping. Honestly I could have just eaten the chocolate PB&rice krispies topping with a spoon and been happy. :)


Comment Pages 1 2 3

Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)