Peanut Butter Rocky Road Brownies

I am always looking for new recipes online and this is one I haven’t really seen elsewhere. I am sure it is out there though because, OMG – this is so good. You have a brownie base, topped with a sweet, fudge-like middle and covered with gooey marshmallow crème. Oh, and don’t forget – topped with Reese’s Pieces. This would be excellent to take to a party. Everyone will want the recipe. The toughest part about making this is cutting the bars. The marshmallows make it a little sticky but I have a few tips to help you out with that below. Cut these small, they are super rich!

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Peanut Butter Rocky Road Brownies, slightly adapted from Hershey’s

Ingredients:

  • 1 cup (2 sticks) butter or margarine
  • 1-1/4 cups HERSHEY’S Cocoa, divided
  • 2 cups granulated sugar
  • 4 egg(s)
  • 2-1/2 teaspoons vanilla extract, divided
  • 1-3/4 cups all-purpose flour
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 1 jar (7 oz.) marshmallow creme
  • 8 oz. (2 – 4 oz. boxes) Reese’s Pieces

DIRECTIONS

Heat oven to 350°F. Line 13x9x2-inch baking pan with foil or parchment, extending beyond sides. Grease foil/parchment.

Place butter in large microwave-safe bowl and melt butter. Stir in 3/4 cup cocoa until smooth. Add sugar, 3 eggs and 1 teaspoon vanilla; blend well. Blend in flour; spread in prepared pan. Bake 15 minutes.

Meanwhile, combine sweetened condensed milk, remaining 1/2 cup cocoa, remaining egg and remaining 1-1/2 teaspoons vanilla. Pour over baked layer. Return to oven; bake 20 to 25 minutes or until set.

Place marshmallow creme by heaping tablespoonfuls over hot surface. Allow to soften about 5 minutes; carefully spread over surface. Immediately sprinkle Reese’s Pieces over marshmallow. Cool completely in pan on wire rack. Refrigerate until thoroughly chilled, at least 4 hours.

Lift dessert from pan using foil/parchment as handles; place on cutting board. Cut into small squares using wet knife. To serve, gently heat in microwave at MEDIUM about 10 seconds or 200°F. oven until marshmallow softens. (Dessert may also be allowed to soften at room temperature until ready to serve.) Cover; refrigerate leftovers. 24+ servings.

My Tips for Serving/Cutting:

  • Use a large, sharp and wet knife
  • Clean off knife every couple of cuts with water
  • Make sure brownies are cold when you cut them
  • Cut into small pieces, this is a rich dessert

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This is the base layer. Nice, thick and chocolatey.

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The middle layer – before and after.

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And finally, topped with the marshmallow and candies.

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Super gooey deliciousness.

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This is my final installment of goodies I baked on an epic baking day. You can find the others here: thumbprint cookies, Biscoff cloud cookies and mint crinkle cookies.

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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