Peanut Butter Krispie Topped Brownie

Triple the decadence with a batch of these irresistible Peanut Butter Krispie Brownies! This Rice Krispies Recipe has something for everyone!

These Homemade Rice Krispie Treats, also known as Rocky Road Fudge Bars, have three tasty layers: a brownie base, marshmallows, and a topping of chocolate, peanut butter rice krispies!

Peanut Butter Krispie Topped Brownies

After yoga practice this week, a friend asked me if I had ever made bars with the following ingredients: brownies, marshmallows, Rice Krispies, and peanut butter. She described these as utterly decadent, so I whipped up half a batch of these Peanut Butter Krispie Topped Brownies to test them out myself.

She was spot on. I used my Fudgy Chocolate Brownies for this trial run. They were SO good!!!! I could have eaten the chocolate peanut butter Rice Krispie topping with a spoon!

Tips for Making this Brownie Rice Krispies Recipe:

• Spray your measuring cup with Pam before measuring out the peanut butter. It will release from the cup much easier this way.
• Also, line your baking pan with non-stick foil to assist in removing any sticky treats from the pan.
• Use an offset spatula to help level the brownie batter and the Rice Krispie topping.
• Don’t overtake the brownies. Once you start smelling a lovely aroma wafting from your oven, check to see if they’re done.
• Use a toothpick and insert it in the middle of the brownies. They’re done when no batter is on the toothpick when it’s removed. A few moist crumbs are OK.
• Chill the brownies before cutting to make slicing easier. The marshmallows will be sticky no matter what you do!

But I don’t think anyone will complain about a little chocolate goo on the marshmallow layer after taking their first nibble. I need to hide these babies before I eat them all! These Peanut Butter Krispie Brownies will surely become a new family favorite treat!

If you love this flavor profile, these chocolate peanut butter no-bake cookies will also please your palate! Or these Peanut Butter Truffle Brownies. And if you’re afraid you’ll eat the whole pan, try this Brownie in a Mug! Check out all my Brownie Recipes, too.

These Rocky Road Fudge Bars won the Pillsbury Bake-Off in 1972! I first shared this recipe in September 2010. Photos and text were updated in 2021.

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Peanut Butter Krispie Topped Brownies

Rich brownies layered with marshmallows and chocolate peanut butter Rice Krispies!

Prep Time 30 minutes

Cook Time 42 minutes

Total Time 1 hour 12 minutes

Yield 12 brownies

Ingredients

Brownies:

• 1/2 cup butter
• 8 ounces semi-sweet chocolate, chopped
• 1 1/2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 3/4 cup flour
• 1/4 teaspoon salt

Topping:

• 2+ cups mini-marshmallows (enough to cover the surface of the brownies)
• 8 ounces semi-sweet chocolate, chopped
• 1 cup peanut butter
• 2 tablespoons butter
• 2 cups Rice Krispies cereal

Instructions

1. Line 9 x 13-inch pan with greased foil or parchment. Preheat oven for brownies. Melt butter and chocolate till melted in a large microwave-safe bowl. Mix in sugar and allow to cool slightly. Mix in eggs and vanilla till well blended. Add flour and salt and mix till just combined.
2. Bake for 35-40 minutes or until a toothpick inserted in the middle of the brownies comes out clean or with a few moist crumbs.
3. Remove from oven and sprinkle with marshmallows. Return to oven for 2 minutes. Remove to a cooling rack, and cool completely.
4. In a microwave-safe bowl, heat another 8 ounces of chocolate, peanut butter, and butter for 30 seconds. Stir and repeat till the chocolate is melted and the mixture is smooth. Add cereal and fold in gently till cereal is coated.
5. Drop mixture on top of marshmallows. Carefully spread to coat the top of bars evenly.
6. Cool in the fridge for a few hours. Remove from pan using parchment. Score and cut.

Notes

May use a brownie box mix that makes enough for a 9 x 13-inch pan. Make and bake as directed, then continue with this recipe.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 586Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 87mgSodium: 281mgCarbohydrates: 71gFiber: 4gSugar: 52gProtein: 10g