Stack of 3 peanut butter cup crunch brownie bars on a white plate.

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 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 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).

(I also used the chewy brownies as a base for my very favorite chocolate peanut butter brownies; you have to give those a try, too!)

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!

Stack of 3 peanut butter cup crunch brownie bars on a white plate.

Peanut Butter Cup Crunch Brownie Bars

These brownie bars make a perfect snack!
4.86 (7 ratings)


  • 1 batch of your favorite brownie recipe for a 9×13-inch pan, I recommend Chewy Brownies
  • ½ cup (73 g) salted peanuts
  • 8 Reese’s peanut butter cups, chopped
  • cups (270 g) milk chocolate chips
  • cups (387 g) creamy peanut butter
  • ½ tablespoon (0.5 tablespoon) unsalted butter
  • cups (42 g) Rice Krispies cereal


  • 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.
Calories: 252kcal, Carbohydrates: 24g, Protein: 6g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 2mg, Sodium: 154mg, Potassium: 149mg, Fiber: 1g, Sugar: 16g, Vitamin A: 150IU, Vitamin C: 1.2mg, Calcium: 27mg, Iron: 1.4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!