Vanilla Marshmallows Crunch Brownies with Peanut Butter Rice Krispies
Rich fudgy brownies topped with gooey vanilla marshmallows and a crisp peanut butter Rice Krispies chocolate layer.
Ingredients
Ingredients
- 2 cups white sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla bean paste
- 1 1/2 cups dark cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped chocolate
- 1 bag mini vanilla marshmallows 10.5 oz or about 5 1/2 cups
- 2 cups chocolate chips or chopped chocolate
- 1 1/4 cups creamy peanut butter
- 5 tablespoons unsalted butter
- 3 cups Rice Krispies cereal
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
- In a large bowl whisk together the white sugar and vegetable oil until thick and glossy.
- Add the eggs and vanilla bean paste and whisk until the mixture is smooth and slightly lighter in color, about 2 minutes.
- Sift the dark cocoa powder and salt over the bowl, then stir until a smooth, thick batter forms.
- Fold in the 1/2 cup chocolate chips or chopped chocolate until evenly distributed.
- Pour the batter into the prepared pan and spread it into an even layer, nudging it into the corners.
- Bake for 18 to 20 minutes, until the top looks set and crackly and the center has only a slight wobble when you gently shake the pan.
- Remove the pan from the oven and immediately scatter the mini vanilla marshmallows in an even layer over the hot brownie surface.
- Let the marshmallows sit on the warm brownies for a few minutes so they soften and start to melt into a gooey layer.
- While the marshmallows soften, place the 2 cups chocolate chips, peanut butter, and butter in a large microwave safe bowl.
- Microwave in 30 second intervals, stirring well after each, until the mixture is completely melted, smooth, and glossy.
- Add the Rice Krispies cereal to the melted chocolate peanut butter mixture and gently fold until every piece is evenly coated.
- Drop the Rice Krispies mixture in dollops over the softened marshmallow layer, then use a greased spatula to spread it gently to the edges without pressing down too hard.
- Let the brownies cool to room temperature, then refrigerate for at least 1 hour until the topping is firm.
- Slice into 9 squares with a sharp knife, wiping the blade between cuts for neat layers.
Notes
- For extra fudgy brownies, avoid overbaking; remove them from the oven while the center is still slightly soft.
- Chill the brownies before cutting to help the marshmallow and Rice Krispies layers slice cleanly.
- Chill the brownies before cutting to help the marshmallow and Rice Krispies layers slice cleanly.