My friend, Jackie, who is an exceptionally good cook, gave me this recipe for my wedding gift. Her husband and my husband worked at the same grocery store. To surprise us when we got home from our honeymoon, she had snuck into our house, put a batch of these in a new pan in my fridge (that was part of my gift), and this adorable recipe card.
Jackie and I hadn’t had a ton of time to get to know each other at that point, but our husbands were friends. I’m telling you–in that moment of realizing what she had done for me, I had never felt more understood. It was like she had seen into my soul and knew exactly who I was. She couldn’t have given me a more perfect gift. We became the best of friends, and even though we haven’t lived near each other in years, we always pick up right where we left off.
A couple of years ago, I flew from Maryland to Utah (where Jackie lives) for a blog conference. My sister flew out to meet me there and help with Cooper (who was 4 months old) while I was at the conference. We arrived a day early and got to spend the night at Jackie’s house. GUESS WHAT SHE HAD WAITING FOR ME!? Yep, Marshmallow Peanut Butter Crunch Brownies. I’m telling you, that girl can see into my soul. 🙂
My sister couldn’t stop going on and on about the brownies for the entire duration of the conference. Would you believe that Jackie made her a new batch and brought it to the hotel the day before we had to leave? Jackie is an absolute gem, and these brownies are really that good! I can’t wait for you to try them!Â
I’ve seen other recipes like this before, but let me tell you what makes Jackie’s version special. The homemade brownie on the bottom for one and the thiiiinnnn layer of brownie–something about the proportion of brownie to marshmallow to peanut butter crunch is absolute perfection. The other thing I’m going to insist on is that you keep them in the fridge and eat them cold. Really. Do not keep these at room temperature…won’t be the same.
I can’t wait for you to try these bites of heaven! One of my absolute favorite treats EVER!
More Bar Recipes You Will Love
- Swig Sugar Cookie Bars
- Oatmeal Chocolate Fudge Bars
- Golden Graham S’mores Bars
- Frosted Banana Bars
- Cowboy Cookie Bars
- Oatmeal Chocolate Chip Peanut Butter Bars
Step-by-step pictures for making Marshmallow Peanut Butter Crunch Brownies
Tips for making Marshmallow Peanut Butter Crunch Brownies
- Use butter. No substitutions.
- To help ease spreading, put dollops of the batter evenly spaced on the cookie sheet. (See picture.)
- Use a glass of very hot water to dip the butter knife in when smashing/spreading the melted marshmallows. This helps them not stick to the knife.Â
- Use Milk Chocolate Chips.
- Use the same spreading technique I mentioned for the brownie batter to help you evenly distribute the peanut butter crunch topping.Â
- Once the topping is on, put the brownies in the fridge to cool completely.
- Keep brownies in the fridge. You don’t have to do this, but the texture is amazing when they are cold.
Other Delicious Brownies
- 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
- Preheat oven to 350 degrees. Spray a rimmed cookie sheet with cooking spray and set aside.
- Use a hand mixer to cream together the ¾ cup softened butter and 1½ cup granulated sugar.
- Add eggs and vanilla. Mix well.
- In a separate bowl, mix together the flour, cocoa powder, salt, and baking powder. Add it to the creamed mixture and mix until combined.
- Spread the brownie batter evenly over the prepared cookie sheet. See the picture above to see an easy way to help spread it evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
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All the heart eyes for these brownies and this post. I love these! You’re right, the extra time letting them chill in the fridge is totally worth the wait. Yum!!!
Literally I don’t even have enough words about these brownies, or you! It makes me want to cry to think of all the love I’ve eaten in the form of a Marshmallow Peanut Butter Crunch Brownie!
OMG this came out so well! I tried out the recipe this morning and it was such a hit with my kiddos! #maygiveaway
Brownie batter was Ah-Mazing! I tried to smush the mini marshmellows… not that great at it. There was NOT enough rice krispies mixture to cover it. Next time I will melt the marshmellow or buy the stuff in the jar and use double the pb, choc, krispies mixture.
The jar stuff is a good idea, It can be tricky but the other option is to not smoosh them and put the topping over it. I am surprised the topping didn’t cover it all. Maybe try 1 1/2 ing it next time in stead of doubling.
These are going on my must try list! Happy Birthday!