Marshmallow Peanut Butter Crunch Brownies
Prep time
Cook time
Total time
Thin brownie layer, marshmallow, chocolate/peanut butter topping speckled with rice crispy crunch. You can't beat the delicious flavors and textures in this amazing treat!
Serves: 20-24
  • ¾ cup butter, softened
  • 1½ cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1⅓ all-purpose flour
  • 3 tbsp cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 4 cups mini marshmallows
  • 1⅓ milk chocolate chips
  • 1 cup peanut butter
  • 3 tbsp butter
  • 2 cups rice crispy cereal
  1. Preheat oven to 350 degrees. Spray a rimmed cookie sheet with cooking spray and set aside.
  2. Use a hand mixer to cream together the ¾ cup softened butter and 1½ cup granulated sugar.
  3. Add eggs and vanilla. Mix well.
  4. In a separate bowl, mix together the flour, cocoa powder, salt, and baking powder. Add it to the creamed mixture and mix until combined.
  5. Spread the brownie batter evenly over the prepared cookie sheet. See the picture above to see an easy way to help spread it evenly.
  6. Bake the brownie batter for 16-18 minutes. Evenly sprinkle the 4 cups of mini marshmallows over the brownie and return to the oven for 2-3 minutes.
  7. After marshmallows cook for 2-3 minutes, remove the brownies and use a butter knife dipped in hot water to smash/spread the puffy marshmallows.
  8. In a 1-quart saucepan, combine the milk chocolate chips, peanut butter, and butter. Melt over medium heat until completely melted and combined. Remove from heat and stir in the 2 cups of rice crispy cereal.
  9. Once the crunch mixture is well combined, spoon mixture evenly over the marshmallow layer and carefully spread the chocolate crunch layer evenly over the brownies.
  10. Refrigerate until completely cooled and keep leftover bars in the fridge. They taste sooooo good cold, and it really adds to the crunch texture. You will love these.
  11. Enjoy!
Recipe by Real Life Dinner at