Chocolate fudge brownie base. Marshmallow crème middle. Peanut butter chocolate crunch topping. This is like a dream dessert for a woman with PMS. For real. And I mean that in the most comforting way possible.
Check out those layers – thick brownie, gooey marshmallow and crunchy top. I love food with textures. These are great because you can really make the topping your own. It would be good with just rice krispie cereal (or Chex, Cheerios, flakes, etc.) or I thought even crushed up pretzels or graham crackers would be good here. I think as long as you keep the mix-ins totaled to 3 cups you’d be set to try any combo you like.
Marshmallow Crème Peanut Butter Crunch Brownies, slightly adapted from Random Sweetness Baking
For Brownie Layer:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 6 Tablespoons cocoa
- 1 cup flour
- 2 teaspoons vanilla
- 7 ounce jar marshmallow crème
- 1 cup creamy peanut butter
- 12 ounce bag chocolate chips
- 2 cups Cheerios cereal, slightly crushed
- 1 cup sweetened coconut flakes, toasted
Mix together the butter and sugar as medium to medium high speed for 3 minutes, scraping sides as needed. Add eggs one at a time and mix another 3 minutes. You want this nice and fluffy. Add in cocoa, flour and vanilla and mix just until incorporated. Don’t overbeat at this point. Spread in 9×13 well-greased pan and bake at 350˚ for 25-30 minutes or until done (a toothpick should come out clean when inserted in the middle). Alternately, line 9×13 with parchment paper for easy removal when done. Cool bars completely. Spread marshmallow crème on cooled brownies. Melt the peanut butter and chocolate chips together over low heat (stovetop or microwave), stirring constantly. Remove from heat and stir in cereal and coconut. Spread over marshmallow crème layer. Chill before serving – you want the chocolate frosting to set solid. Store in refrigerator.
This base layer is super fluffy and perfectly chocolate-y.
After baking and with the marshmallow topping.
The toppings ready to be mixed together.
Spread the frosting over the marshmallow, covering as evenly as possible. Set outside or in the fridge or freezer to cool and harden completely.
Taste testing. For, uh, quality control you know!
Extreme close up.
These are so addicting, a chocolate lovers dream. Make sure you keep these in the fridge. Enjoy!