Chocolate Peanut Butter Rice Krispie Brownies

Friday was treat day for my students and another good reason to try out a new dessert recipe. The students loved these treats.





  • 1 & 3/4 cp. milk chocolate chips, divided
  • 3/4 cp. butter
  • 1/2 cp. light brown sugar, packed
  • 1  1/2 cps. white sugar
  • 1  1/2 tsp. vanilla extract
  • 3 large eggs
  • 1 cp. all-purpose flour
Krispy Topping:
  • 1  1/2 cps. smooth peanut butter
  • 1  1/2 cps. milk chocolate chips
  • 1 T butter
  • 4 cps. rice krispies cereal
  1. Preheat oven to 350ºF.
  2. Line a 9×13 inch baking pan with aluminum foil and spray lightly with cooking spray. (This step makes clean up so much better.)
  3. Combine 3/4 cup chocolate chips and butter in a large bowl.
  4. Microwave on high heat for 45 seconds. Stir and then microwave in 15 second increments and stir again until mixture is smooth.
  5. Stir in sugars until well combined.
  6. Add the vanilla extract and stir until smooth.
  7. Whisk in eggs.
  8. Fold in the flour until just combined.
  9. Stir in 1/2 cup chocolate chips and then pour batter into pan.
  10. Bake for 25 minutes or until center is set and toothpick comes out clean.
  11. Remove from oven and sprinkle remaining 1/2 cup chocolate chips over the brownies.
  12. Remove brownies and let cool.
  13. Prepare topping by combining peanut butter, chocolate chips and butter in a sauce pan over medium low heat.
  14. Stir until mixture is all melted, mixed together and smooth.
  15. Add rice cereal and mix until fully coated.
  16. Spread cereal mixture in a smooth layer on top of brownies and then cover and refrigerate. These can be served warm or cold.


Adapted from:

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