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Marshmallow Crunch Brownie Bars


That one word basically sums up these brownies. They are amazing and gooey and crunchy and moist and could easily translate to, “I’m sorry I was a shmuck,” “I love you,” “Will you marry me,” “I think you’re cool and can’t wait until our next date,” or in this case, “I obviously like my coworkers.” Who knew brownies could be so expressive?

Keep in mind, the deliciousness does come at a price–these are a bit time consuming and dirty a lot of bowls, but they are so worth it in the end! What could be better than a brownie topped with marshmallows topped with melted peanut butter and chocolate with Rice Krispies mixed in?

Brownie Ingredients
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter
1 ¼ cups semisweet 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

Topping Ingredients
7 ounces mini marshmallows
1 ½ cups milk chocolate chips
1 cup Jif peanut butter
1 TBSP unsalted butter
1 ½ cups Rice Krispies

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

In a medium saucepan, melt the chocolate, butter, and ¾ cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.

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

While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Makes 12 3×3-inch bars. (I cut them a lot smaller and easily got a few dozen bars.)

Recipe from Culinary Concoctions [1].