• Skip to main content
  • Skip to primary sidebar

But First We Brunch!

menu icon
go to homepage
  • Recipe Index
  • About me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home

    Published: Nov 4, 2020 · Modified: Dec 29, 2021 by Cynthia · This post may contain affiliate links · Leave a Comment

    Peanut Butter Rice Krispie Brownies

    Jump to Recipe - Print Recipe

    With a brownie base and a crispy peanut butter and chocolate top, these Peanut Butter Rice Krispie Brownies will meet all of your snack needs!

    Peanut Butter Rice Krispie Brownies
    Peanut Butter Rice Krispie Brownies

    At the time of this writing, it's a few days after Halloween 2020. It's also the day after Election Day 2020. The true All Hallows Eve. Oh, and I almost forgot, it's also the Year of the Pandemic 2020. You know, THAT year. Yeah. Lots going on here. It's all a bit overwhelming, so let's escape for a moment. Let's pretend that none of this is happening.

    It's a peaceful November day. In this version of the world, Election Day was just the regular amount of stressful. In this version of the world, old people freely mouth-breathe on your neck in line at the Mega Mart. And in this version of the world, the interweb did a "which candy is your favorite?" contest and the loser was Reese's Peanut Butter Cups. The world said, "peanut butter and chocolate? I'll pass."

    In this world, all you find at the bottom of your kid's orange plastic pumpkin, two days after Halloween, is a bunch of unwanted Peanut Butter Cups. In fact, there are so many Peanut Butter Cups that you are now looking for things to do with all your Peanut Butter Cups. In that unlikely scenario, I've got you covered. Peanut Butter Rice Krispie Brownies. Boom.

    What are we making?

    I was thinking of a perfect snack. One with all the right flavors and textures. Something with... maybe a base of classic fudge brownie, then a layer of rice cereal, folded into peanut butter and chocolate, the whole thing sprinkled with chopped and crumbled peanut butter cups. Sort of like a Nestle Crunch Bar fell into a jar of peanut butter. Then wrestled with a gang of Reese's Peanut Butter Cups. Then took a nap on a brownie. You know, that kind of snack. Let's make that.

    Tips for Success

    • If you are running short of time today, make the brownie ahead, let cool and then cover the pan with plastic wrap, and finish putting it all together up to two days later. Any longer than that and the brownie might dry out, but two days is fine.
    • If you aren't a fan of peanut butter and chocolate (like one of my daughters), feel free to leave out the peanut butter. You can replace it with an equal amount of tahini, cookie butter, or even double up on the chocolate content with Nutella. Then sprinkle the top with crushed cookies, or chocolate chips! Free yourself!
    • I know people (okay, maybe me up to a few years ago) who don't like Rice Krispies. Feel free to substitute the cereal of your choice; Chex, Cinnamon Toast Crunch, even Corn Flakes. Sprinkle some on top! Yum!

    Need more Peanut Butter?

    • Peanut Butter Rice Krispie Cookies
    • Peanut Butter Blondies
    • Peanut Butter Sandwich Cookies
    • Peanut Butter-Chocolate Rice Krispies Treats

    Makes one giant 13X9 inch  Peanut Butter Rice Krispie Brownie that you may, or may not, decide to share.

    Peanut Butter Rice Krispie Brownies

    Peanut Butter Rice Krispie Brownies

    With a brownie base and a crispy peanut butter and chocolate top, these Peanut Butter Rice Krispie Brownies will meet all of your snack needs!
    No ratings yet
    Author: Cynthia
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 18 Servings
    Calories 267 kcal

    Ingredients
     

    Brownie Base

    • ½ cup (113g or 1 stick) unsalted butter
    • 3 oz (85g) bittersweet chocolate (about 70% is good), coarsely chopped
    • 1 teaspoon espresso powder or instant coffee crystals
    • ¾ cup (150g) granulated sugar
    • ¼ cup (50g) brown sugar (dark or light)
    • 2 large eggs, at room temperature
    • ¾ cup (98g) all-purpose flour
    • ¾ cup (75g) dark (or dutched) cocoa powder
    • ½ teaspoon fine grain kosher or sea salt
    • ½ teaspoon baking powder

    Peanut Butter Rice Krispie Layer

    • 1 ½ cup (255g) semi-sweet chocolate (either chips or chopped chocolate will work)
    • 1 ½ cup (405g) creamy peanut butter
    • 1 tablespoon coconut oil
    • 1 ½ cup (40g) Rice Krispies cereal
    • 1 cup chopped peanut butter cups

    Instructions

    • Preheat oven to 350° Spray a 9X13" baking pan with non-stick spray and line with parchment paper, allowing some to hang over the sides to act as handles for lifting the brownies out at the end.
      Melt butter in a small saucepan. Add chocolate and espresso to the melted butter and stir until melted and well mixed. Remove from heat and allow to cool a few minutes.
    • Sift flour, cocoa powder, salt, and baking powder together in a bowl.
      Whisk the sugars into the cooled chocolate mixture until fully combined. Add in eggs and whisk well. Fold the flour mixture in by hand just until the last bits of flour have completely mixed in. Spread into prepared pan (it's a thin layer) and bake in 350° oven for 15-20 minutes, turning the pan around half way through.
      At 15 minutes, check it with a toothpick. Just poke it in the center. If it comes out with just a bit of chocolate crumbs, you’re good. If it's got some extra gooey bits on it, give it a few more minutes and check again. Allow to cool on a wire rack while you prepare the top layer.
    • In a heat proof bowl set over a pot of simmering water, melt chocolate, peanut butter, and coconut oil, mixing until smooth. Fold in the cereal. Spread mixture in a smooth layer on top of brownies and sprinkle with the chopped peanut butter cups. Lightly press the larger pieces to adhere to the surface. Chill for at least 90 minutes in the refrigerator or overnight on the counter before cutting and serving.

    Notes

    • If you are running short of time today, make the brownie ahead, let cool and then cover the pan with plastic wrap, and finish putting it all together up to two days later. Any longer than that and the brownie might dry out, but two days is fine.
    • If you aren't a fan of peanut butter and chocolate (like one of my daughters), feel free to leave out the peanut butter. You can replace it with an equal amount of tahini, cookie butter, or even double up on the chocolate content with Nutella. Then sprinkle the top with crushed cookies, or chocolate chips! Free yourself!
    • I know people (okay, maybe me up to a few years ago) who don't like Rice Krispies. Feel free to substitute the cereal of your choice; Chex, Cinnamon Toast Crunch, even Corn Flakes. Sprinkle some on top! Yum!

    Nutrition

    Calories: 267kcal | Carbohydrates: 17g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 200mg | Potassium: 265mg | Fiber: 3g | Sugar: 10g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

    The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

    Tried this recipe?Mention @butfirst_webrunch or tag #butfirstwebrunch!

    More recipes you may enjoy

    • flaky buttermilk biscuits in a cast iron pan/
      Small Batch Buttermilk Biscuits
    • a slice of sheet pan frittata on a spatula.
      Easy Sheet Pan Frittata with Bacon, Mushrooms, and Leeks
    • closeup of gruyere biscuits with bacon and chives next to a dish of scrambled eggs.
      Gruyère Biscuits with Bacon and Chives
    • baked crusty rolls with a knife and butter.
      No Knead Crusty Rolls

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe!




    Primary Sidebar

    Hi, I'm Cynthia! In our house, we get up with the sun and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

    More about me →

    Popular Recipes

    • Flaky buttermilk biscuits on a wire rack.
      Flaky Buttermilk Biscuits
    • baked crusty rolls with a knife and butter.
      No Knead Crusty Rolls
    • Crispy Cheddar Biscuits on a platter.
      Cheddar Biscuits with Crispy Cheese Skirt
    • Whole loaf of no-knead bread in dutch oven with parchement paper.
      No-Knead Bread: Better than Basic
    • korean fried chicken on a waffle.
      Korean Fried Chicken and Waffles
    • Blueberry Pecan Buttermilk Muffin on a wire rack
      Buttermilk Muffins: Better than Basic

    Spring Brunch

    • A cast iron pan with Strawberry-Peach Cornbread Buckle with Cornmeal Streusel
      Strawberry-Peach Cornbread Buckle
    • sweet biscuit berry shortcake in a white bowl.
      Sweet Biscuit Strawberry Shortcake
    • Strawberry Rosemary Scones on white parchment paper.
      Strawberry Scones with Rosemary
    • White casserole dish containing a croissant bread pudding with blueberries and almonds, with a spoon of berries.
      Blueberry Cheesecake French Toast Casserole
    • Cinnamon-Cardamom Mini Donut Muffins |in a white baking tray line with parchment paper.
      Cinnamon-Cardamom Mini Donut Muffins
    • An iced, mixed fruit buttermilk bundt cake, sitting on a wooden cutting board.
      Mixed Fruit Buttermilk Bundt Cake

    As an Amazon Associate, I earn from qualifying purchases at no cost to you.

    Footer

    ↑ back to top

    About

    About Cynthia
    Privacy Policy
    Accessibility Policy

    Let's Connect!

    Sign Up For My Newsletter

    Contact

    Contact Page

    AT NO COST TO YOU, I MAY EARN FROM QUALIFIED PURCHASES MADE THROUGH AFFILIATE LINKS ON MY WEBSITE.

    Copyright © 2023 But First We Brunch