- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 12 peanut butter cups, chopped
- 1/2 cup salted peanuts, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1-1/4 cups creamy peanut butter
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1-1/2 cups crisp rice cereal
- Prepare brownie batter according to package directions. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
- Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.
- Meanwhile, in a large saucepan, combine the chocolate chips, peanut butter, butter and salt. Cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in vanilla and cereal. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting. Yield: 3 dozen.
Reviews forPeanut Butter Brownie Bars
"After reading all the comments about the layers separating, I decided to just put the chopped up (I used 12 Reece's mini-cups) peanut butter cups and peanuts on top of the brownie mix before baking. I did add some peanut butter chips on top as well since we really like peanut butter. Covered and then baked -- did not cool completely before topping with cereal "stuff". I had no problem with the layers staying together. I used parchment paper so easily removed the brownies from pan and cut into bars after refrigerating overnight."
"As mentioned in other reviews, the layers separated (I sprinkled the peanuts first then the peanut butter cups but the chocolate didn't melt enough to adhere the layers) and they were difficult to cut. The taste was wonderful but I didn't like having to hold the layers together while I ate them. Did receive a few compliments on the recipe."
"I made these for my family (a couple of us are die hard brownie and Peanut Butter Cup fans) and took some to work because I had so much. What a big hit! Everybody raved about these and wanted the recipe. I did change it just a little bit because I used what I had on hand at the time. I used Trader Joe's truffle brownie mix, substituted rice crispies with Pumpkin Flax Granola Cereal (healthier then rice crispies?) and used chunky peanut butter instead of creamy. They did fall apart and were hard to cut, but were still a hit and tasted delicious. I actually preferred this over See's California Brittle which is my fave. The taste was a nice combination of brownie, peanut butter and chocolate, not too sweet as a candy bar is. Melts in your mouth (thanks to the load of saturated fat I suppose), but darn good."
"After I refrigerated it, I let it come to room temperature before I cut them. Most of them turned out great, though I too had trouble keeping the top layer on. But wow do these taste good!! I'll make them again as a change, but it's not a favorite."
"Made a double batch of these for my son's wedding. Took home an empty plate! They were very well received. Because I have diabetes, I didn't eat any, but others said they tasted like a candy bar! I made these again for work, and I have had to make copies of the recipe to hand out! I think, when I make these again, though, I will try folding the peanut butter cups and peanuts into the brownies before baking. Maybe that will keep them from separating."
"I made these twice and they were a big hit. I plan to make them again fora retirement party this week."
"I made these for a long trip in a van caravan-of 10 couples great fun and these were a big hit,everyone loved them"
"OMG...made these today for the kids at work...they are delicious and decadent and will be made many times. I didn't have a brownie mix so made my trusty brownie recipe instead. If you like chocolate and brownies...you MUST give these a try!"
"amazing*****was the biggest hit at super bowl party"