Marshmallow Brownies
These super fudgy Marshmallow Brownies are topped with a layer of marshmallows as well as a chocolate, peanut butter, and Rice Krispies mixture. They’re ultra-rich, chocolatey, and decadent — the perfect way to satisfy your sweet tooth whenever it strikes!
You’ve Never Had Brownies Like This!
If you love fudgy brownies and can’t resist crazy brownie concoctions, you are absolutely, positively going to love these brownie bars. They’re part brownie, part s’more, and part Rice Krispy treat. It’s everything you know and love, baked up into one amazing dessert!
These were my go-to party dessert for ages, until I eventually made a peanut butter cup version).
I’m fairly certain that I don’t need to convince anyone here that these brownies are the ultimate in fabulous ideas. A couple of notes for you since I first made these brownie beauts …
- I am keeping the brownie recipe the same below in case anyone wants to keep using the original recipe. However, I totally recommend using my better-than-box-mix brownies as the base recipe. It has become my go-to brownie recipe, and I think it’s the best first layer when making delicious brownie concoctions.
- I have successfully made the top layer using both Sunbutter (Natural Sunbutter with the yellow lid) and almond butter (Barney Butter smooth). I do not recommend using any peanut butter or other nut butter with a lot of oil separation or the top layer will not set properly. Both of the previously mentioned products mimic the same consistency of regular peanut butter.
Key Ingredients
These Marshmallow Brownie Bars are threefold — the brownie base, the layer of marshmallow cream, and the crispy chocolate peanut butter layer on top.
For the brownies, you’ll need: unsweetened chocolate (I recommend a high-quality chocolate bar like Guittard), unsalted butter, semisweet chocolate chips. all-purpose flour, baking powder, salt, eggs (at room temperature), granulated sugar, and pure vanilla extract.
For the marshmallow layer, all you need is a bag of mini marshmallows.
And for the crispy chocolate peanut butter layer, you’ll need: milk chocolate chips, creamy peanut butter, unsalted butter, and Rice Krispies cereal. That’s it!
How To Make These Brownies
- First, do the prep work. Preheat your oven to 350 degrees F, and grease a 9×13-inch pan.
- Next, make the brownies. Make the batter as directed, then bake for 25 to 30 minutes, or until a toothpick inserted into the corner of of the pan comes out with moist crumbs.
- Make the marshmallow layer. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
- Then, make the crispy chocolate peanut butter layer. 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. Spread the mixture evenly over the marshmallow layer. Allow the assembled brownies to cool to room temperature, and then refrigerate for 30 minutes to make it easier to slice. Serve with a glass of cold milk, and enjoy!
Storage and Freezing Instructions
- Storage: The brownies can be stored at room temperature or in the refrigerator for up to 1 week in an airtight container.
- Freezing: Wrap individual brownies in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
Tips and Variations
- Drizzle these prepared Marshmallow Crunch Brownie Bars with some salted caramel, melted chocolate, or melted peanut butter!
- If you like nuts in your brownies, feel free to add some chopped pecans or walnuts to the brownie batter!
More Recipes To Try
- Chocolate Frosted Brownies
- Fresh Peach Ice Cream
- Homemade Pineapple Ice Cream Topping
- Better-Than-Anything Cake
- S’mores Whoopie Pies
- Cheesecake Brownies
- Brownie Pudding
Marshmallow Brownies
Ingredients
For the Brownie Base
- 4 ounces (113.4 g) unsweetened chocolate
- ⅔ cup (151.33 g) unsalted butter
- 1¼ cups (225 g) semisweet chocolate chips, divided
- 1⅓ cups (166.67 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 4 eggs, at room temperature
- 2 cups (400 g) granulated sugar
- 2 teaspoons vanilla extract
For the Marshmallow Layer
- 10.5 ounce (297.67 g) bag miniature marshmallows
For the Crispy Chocolate Peanut Butter Layer
- 1½ cups (366 ml) milk chocolate chips
- 1 cup (258 g) smooth peanut butter
- 1 tablespoon unsalted butter
- 1½ cups (42 g) Rice Krispies cereal
Instructions
- Make the Brownies: Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
- 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.
- 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. Sift the flour, baking powder and salt into the mixture and stir well. Fold in the remaining ½ cup semisweet chocolate chips.
- Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted into the corner of of the pan comes out with moist crumbs.
- Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
- Make the Crispy Chocolate Peanut Butter Layer: 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.
- Spread the mixture evenly over the marshmallow layer. Allow to cool to room temperature, then refrigerate for 30 minutes to make it easier to slice. The brownies can be stored at room temperature or in the refrigerator for up to 1 week.
Notes
- Equipment: 9×13-inch baking pan
- Brownies: Use your favorite brownie recipe (or a box mix!) that will yield a 9×13-inch pan of brownies. I’m partial to my better-than-box-mix brownies recipe.
- Peanut Butter Note: Do not use natural peanut butter, as it is too oily.
- Peanut Butter Substitutes: I have successfully made the top layer using both Sunbutter (Natural Sunbutter with the yellow lid) and almond butter (Barney Butter smooth).
- Storage: The brownies can be stored at room temperature or in the refrigerator for up to 1 week in an airtight container.
- Freezing: Wrap individual brownies in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
- Recipe adapted from How Sweet Eats.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
I made this over the weekend. So delicious!! My kids and coworkers have been enjoying it all week. Thank you!
i love how rich is but it is not to rich,(if u know what i mean).i normally don’t get anything chocolate flavored because it HAS to be perfect amount of chocolate.kinda like hot coco or something like chocolate milk.But that might be just my opinion.
Can you make this without the peanut butter?
Can you suggest a substitution for those of us who cannot or do not eat peanut butter?
How about almond butter or sunflower butter (or whatever you normally sub for when looking at peanut buttery things)??
This is excellent, a recipe of my Mom’s. Any time a recipe calls for a brown mix. I use this brownie recipe. CAUTION you can’t eat just one ! I just bought Rice Krispies on my last trip to the store for this very recipe!
This is such a fun recipe! Brownies, rice crispy treats, and peanut butter. Why settle for one yum, when you can have them all:)
These look delicious but I’m thinking of using almond butter instead of peanut butter. Do you think it will still come out okay?
Yes! I have made these with almond butter and sunbutter and they’ve turned out great! Enjoy!
Can you correct the recipe? After making and not having the top layer set up I realize there is an error in the ingredient list. It reads: 1½ cups milk (255 grams chocolate chips).
My print version left out the parenthesis and so I added 1 1/2 milk and 255 grams chocolate chips, instead of 1 1/2 cups of milk chocolate chips. It didn’t look right but I went ahead and poured it over the top. Needless to say the rice krispies are soggy and the bars are a bit of a mess. After re-reading the instructions, I see this error and think the correction in the ingredients list will save others from this same mistake. Thanks.
Oh no, I am so sorry about this! Fixing it now!
thank you!!!! I made a second time and they LOVED the brownies.
So delicious! Two adjustments:
1. Due to time constraints, I used a fudgy brownie mix.
2. I found using mini marshmallows a little messy so I now use Fluff. The top layer is much easy to spread on 😊
The recipe sounds tempting and the photos look scrumptious, sadly these didn’t turn out well at all. I baked them for 23 minutes and that was already long enough to turn the batter into dry, crumbly cake. The marshmallows needed longer than just three minutes to melt and that probably didn’t help the moistness of the already dry batter. The peanut butter, chocolate rice crispy frosting was ok, however, I used semi sweet chocolate because I feared they might be way too sweet. I have to say, they are inedible and I absolutely hate to throw food away. The marshmallows have turned into gum, and when taking a bite, the batter layer disintegrates in your hands. I’m not new to baking and I use quality bakeware – made these in one of my anodized aluminum 13 x 9 USA Pan and never had problems with them.
May I substitute marshmallow fluff instead of the mini marshmallows?
Hi Sara, You can, but the texture of that layer will be much different and way messier/gooey-er.
I made this recipe over the weekend. Overall, my family found it too sweet (is there such a thing?). They described it as “over the top.” I have a high tolerance for sweet. I like it, but am only able to eat a very small amount at a time.
The top layer definitely needed time to set-up in the fridge before serving. However, once it set, it gets too hard if stored in the fridge.
I made these last weekend, and I absolutely love them!! Delicious brownie base (wow, I could eat a million of those by themselves), made even more magical and delicious by the marshmallows and crunchy top layer! I kept the extras in a tupperware in the fridge, which made for an easy late night treat. Yum!
Wow ! So yummy Big hit ! Thank You from a brown eyed baker too.
These look like gooey sweet heaven! I love anything with chocolate and peanut butter and this is yet another awesome way to enjoy them together. Can’t wait to try making them!
Wow! So decadent and delicious!
Such a great recipe!!! Lovely blog, added you to my follow list.
This recipe looks delicious! I can’t wait to try it this weekend.
Ahhh….these look so intensely good! I’m drooling!
Kari
http://sweetteasweetie.com/duck-tacos-orange-cherry-salsa/
These bars look amazing! I need to try and make them asap!
Paige
http://thehappyflammily.com
Your photos SLAY me! These look amazingly nom!!
Rebecca
xx
Healthy and delicious. Looks like a piece of art. Thanks for sharing.
I’ve baked many Browneyedbaker’s recipes and I can’t wait until these come out of the oven! I had to jump back onto the computer because step #6 didn’t print so…… the batter tasted yummy, and I’m sure a hot marshmallow brownin is going to taste even better!
Made these yesterday for school staff year-end appreciation treat. Next time, I will allow to cool for an hour before adding/spreading the choc peanut butter topping. I think it will help it spread easier. They cut easily and perfectly with a sharp nice, and look beautiful in a platter. Of course, I got some high-fives!!!!!!!
These were amazing, very rich. My family gobbled them right up!
OMG these are so yummy!!!!!!!!! Thanks for the recipe
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.
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).
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!
These look absolutely amazing!! Do you have any ideas for a good substitute instead of peanut butter if you have major peanut allergies???
Hi Kara, What about almond or cashew butter?
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.
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.
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!
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).
Thank you very much!!
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!
These look so good! Really want to try these!! <3
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? :)
If I was in a hurry, could I use a box of brownies instead of making the brownies from scratch?
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!
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
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
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. :)
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.
These were so great, but I didn’t have rice cereal so I used fiber one 80calorie squares and they were equally delicious!
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.
These brownies are amazing!! My friends love it when I make these for them! They are perfect- thanks for sharing the recipe :D
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 :-)
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?
Instead of halving the brownie recipe, what about using a larger pan???
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.
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!
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!
Making these for company this weekend!
Can’t wait!
These look luscious!
Thanks for so many great recipes!
Hugs from Bainbridge!
xo
just made these tonight and everyone thinks they are a hit! Def. going into my recipe box
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!!
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.
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
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!
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. ;)
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!
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?
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!
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.
I think crunchy peanut butter would be great in this! Love that adaptation!
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.
that’s teeny tiny pieces they could split.
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.
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.
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.
Haha! The rice krispies are soooo good though! Maybe double the topping so it’s easier to spread?
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!!
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 :)
Thanks for the review Pamela, thrilled that you loved these! And I agree – these are dangerous to have sitting around!
i want to make these
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.
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. :)
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!
Oh my word, these look so incredible. Must get marshmallows stat!
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!!!
Wow, these are amazing! Thank you for this recipe in particular and your lovely blog in general :3 Have posted about these on my blog, Two Days Slow.
So awesome!! I made these and brought them into work. People said they would PAY me to bring them in again! I also had given a few to my neighbors and they were asking about them the same night! So delish!
Wow, these are amazing! I halved the brownie layer as you suggested, and they are just sinful! I brought them into work, and my coworkers who NEVER eats anything I bring in even had one, haha! Seriously a great recipe, thank you SO MUCH for sharing!
I made these a few days ago & finally sent the rest to work with my husband so i wouldn’t gain 10 pounds! I do think that the marshmallow was too thick & think i’d like to figure out how to double that yummy rice crispy/chocolate topping but the pan was really full as it was. Maybe by halving the brownie base i can do that. The brownie layer was so rich & so yummy – like fudge & brownie mixed together! YUM!
i just made this recipe last night. While i was skeptical, this really ROCKS! It is super sweet and rich….i made a couple of changes. I used 60% bittersweet chocolate for the brownie base (decadent) and semisweet chocolate for the topping. This combo was sweet enough…i can’t imagine using semi and milk choc! The bittersweet choc adds some depth and slight complexity. Heck the brownie part alone is delicious. Thanks for sharing this recipe. This is truly a keeper.
These are as amazing as they sound! I made them without the marshmallow and they were still some of the most delectable treats I have ever eaten! I am making them today for the Thanksgiving crowd- they are definitely something to be thankful for!
These look perfect for a Halloween party! Thanks for sharing this great recipe!
Ohhhh… if only I had Rice Krispies in the house….
These look WONDERFUL!!
ohhh these look so delicious!
Omg these look sooo good! All the best things rolled into one! How do you come up with such stuff! I’m going to try this soon!!
hmmmmmmmm looks and sounds delicious so it probley is!!!!
So far, I have done very well with your recipes. This is another, I want to make.
Heavenly! I recently posted some yummy very mallowy Krispy treats with caramel and chocolate. So good!
WOW. Those look AMAZING!
Wow, those look absolutely delicious.
What an amazing combination of textures! Great job.
It was the picture of these treats that had me grabbing the book “Buttercup Bakes at Home” from the store shelf! But, only after reading your blog did I have the umph to make them for the first time. Thank you! I completely agree, the brownie part is so thick – will follow your lead on the halving. Great pictures! Great Blog! :)
Wow, these look fantastic! I know what I’m making this weekend for my family gathering. Everyone is going to love me for them being so delicious and hate me for them being so sinful! Thanks for the great post:)
Yum! These look delish; they’re definitely going in the bag as a “must make”! :)
couldnt find marshmallows, and i had to change the quantity of ingredients and considering my low level cooking skills, it was great.. thx for the good blog beb :)
wow, what a great combination. cruncy and chewy! yum!
Mmm these are one of my favourite bars!! So delicious. I don’t mind the thick brownie layer!
I’d probably like this more with more nuts and less marchmallow.
You sure do know how to make me smile! Yet another recipe I am dying to make!
OOOOOOO HELLO !!!!!!!!!!!!!!!!!!!!!
YUMMY !!
Sounds fabulous! Great idea to make the layers even and even better to make the top layer all by itself!!
I love it! This looks so decadent and down right yummy!
These look incredible! Adding these to my must-bake list!
(wipes drool off keyboard as she tries to type…)
;-)
Hi Jackie – half of 1 1/3 cups of flour would be approximately 1/2 cup + 2 tablespoons flour. Or, alternately (what I would do), if you have a kitchen scale I would weight the 1 1/3 cups in grams or ounces, and then halve that amount.
mmmm I wish I could bake everyday and make so many wonderful treats like you do!
I agree with a few other comments that the topping could be used on a large number of goods. But since I have a soft spot in my heart for brownies, I have them in place of cake on my birthday, I really liked this combination.
I know what I’m making when I buy a box of Rice Krispies!
oh wow that does sound like all the best desserts piled into one!
The layers on those bars look amazing!
Hi
I was wondering could you help me with some of the measurements for the brownie layer, you recommend halving the brownie layer. For the butter would it be 5 Tablespoons of butter, if using 1/3 cup. Also for the flour, 11/3 cups, what would be the measurement for half of 11/3 cup of flour. Thank You.
WOWSERS!
WOW! These looks AH-MAZING!!
ok, seriously?!?! are you trying to kill me here? these sound so good!!
ummmm, these look amazing! I just showed the picture to the Wee Kahunas and they did a happy tummy dance… :)
I’m sold. They look scrumptious!
These are going in my must-make-very-soon file! Looks absolutely delicious!
Those look ridiculously good! Definitely saving this recipe. I know my husband would fall in love with me all over again if I made them!
I am so bad in baking…:-( The marshmallows look fabulous in the bars. if my DD saw these, she would do anything for me to make these for her:)
Just stumbled across your blog. Those brownies look awesome. Just added you to my reader list – I look forward to following!
I don’t think it can get better than these.
I can always count on you for a tasty sweet treat!
These look amazing Michelle!!!
Yum, these look great!
This is a magnificently glamorous take on rice krispie treats!