Marshmallow Brownie Crunch Bars

7 Oct

We were invited to a yummy dinner with friends, and I brought these as my contribution…dessert!  Luckily they turned out well considering I am now in the habit of making “new” things to take or serve to friends.  Since I’ve been asked for the recipe, I am happy to report our hosts enjoyed them too. :)

Corrie thought that the marshmallow layer was a little difficult to maneuver once they had cooled, but I really liked that aspect of them.  He loved the Rice Krispies topping, and I enjoyed it but was more into the other layers so go figure!  Either way, I’d recommend these, and I’d definitely make them again.  Word to the wise…they make a very full 13 x 9″ pan, so they’re perfect for feeding a large crowd!

Somehow the majority of my pictures turned out blurry, so I’ll just have to make them again to change out the photo!

Marshmallow Crunch Brownie Bars

Brownie:

  • 4 ounces unsweetened chocolate
  • 2/3 cup unsalted butter
  • 1- 1/4 cups semi-sweet chocolate chips, divided
  • 1-1/3 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 2 tsp. vanilla extract

Marshmellow Layer:

  • 1 bag (10½ ounces) miniature marshmallows

Crunch Layer:

  • 1½ cups milk chocolate chips
  • 1 cup smooth peanut butter (not natural)
  • 1 Tbsp. unsalted butter
  • 1½ cups Rice Krispies cereal

Preheat the oven to 350 degrees F.  Grease a 9×13-inch pan.

Brownies: Combine the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips in a medium saucepan over medium heat.  Stir occasionally while melting.  Alternately, you can microwave in 15 – 30 second intervals taking care to stir between intervals.  Set aside and allow to cool for 5 minutes.

In a separate medium-sized bowl, sift together the flour, baking powder and salt.  In another separate but larger bowl, whisk the eggs thoroughly.  Add the sugar and vanilla and whisk until well blended.  Add the melted ingredients into the egg mixture and mix well until combined.  Stir in the dry ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the corner of of the pan comes out with moist crumbs.

After removing the brownies from the oven, immediately sprinkle the marshmallows over them.  Return the pan to the oven for 3 more minutes.

Crunch Layer: While that’s in the oven, combine the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan.  Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.  Then spread the mixture evenly over the marshmallow layer.

Refrigerate until chilled before cutting.

Recipe found at: Brown Eyed Baker Adapted from Culinary Concoctions by Peabody; originally from Buttercup Bakes at Homeby Jennifer Appel)

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