Peanut Butter Krispie Brownies — fudgy, decadent brownies layered with marshmallow creme and finished with a crunchy peanut butter–chocolate Rice Krispies topping. These bars combine rich chocolate, creamy peanut butter, and gooey marshmallow for a nostalgic s’mores-like treat with added crisp. They’re perfect for parties, potlucks, bake sales, and holiday gatherings. Make a pan and watch them disappear.
Chocolate Peanut Butter Marshmallow Krispie Topped Brownies
These brownies start with a fudgy base and get an indulgent layer of marshmallow creme before being topped with a melted peanut butter and chocolate mixture folded with Rice Krispies for crunch. The combination of textures — moist brownie, pillowy marshmallow, and crispy topping — makes every bite memorable. They’re easy to prepare, transport well, and are crowd-pleasers for nearly every occasion.
How to Make Peanut Butter Krispie Brownies
These layered brownies are simple to make with a few straightforward steps. Begin by preparing an 18-ounce box of brownie mix according to the package instructions (or use your favorite homemade brownie recipe scaled for a 9×13-inch pan). Pour the batter into a parchment-lined 9×13-inch pan and bake as directed. Allow the brownies to cool completely on a wire rack so the marshmallow layer will spread evenly.
Once cooled, spread a jar (about 7 ounces) of marshmallow creme across the entire brownie surface. In a medium saucepan over low heat, combine 1 cup creamy peanut butter and 12 ounces of semi-sweet chocolate chips, stirring until the mixture is smooth and glossy. Remove the pan from the heat and fold in 4 cups of Rice Krispie cereal until the cereal is evenly coated. Immediately spread this peanut butter–chocolate cereal mixture over the marshmallow layer, pressing gently to create an even topping. Cover and chill until the topping firms, then cut into squares and serve.
Ingredients
- 1 (18-oz) package brownie mix, plus ingredients called for on the package
- 1 (7-oz) jar marshmallow creme
- 1 cup creamy peanut butter (smooth or crunchy)
- 1 (12-oz) package semi-sweet chocolate chips
- 4 cups Rice Krispie cereal
Instructions
- Line a 9×13-inch pan with parchment paper, leaving a bit of overhang for easy removal.
- Prepare brownie batter according to package directions and bake in the prepared pan. Cool completely.
- Spread marshmallow creme evenly over the cooled brownies.
- In a medium saucepan over low heat, melt peanut butter and chocolate chips, stirring until smooth.
- Remove from heat and gently stir in Rice Krispies until evenly coated.
- Spread the peanut butter–chocolate mixture over the marshmallow layer, smoothing to an even layer.
- Cover and chill until set. Use the parchment overhang to lift the entire slab from the pan, then cut into squares.
Tips & Frequently Asked Questions
- Boxed mix works well for convenience, but you can substitute a homemade brownie recipe scaled to fit a 9×13-inch pan.
- If using a homemade brownie recipe intended for a smaller pan, double the recipe to fill a 9×13-inch pan.
- Smooth or crunchy peanut butter both work; choose your preference.
- Semi-sweet chocolate chips provide a balanced chocolate flavor; milk or dark chips are acceptable alternatives.
- You can melt the peanut butter and chocolate in the microwave in short intervals, stirring between each, if you prefer not to use the stovetop.
- To check brownies for doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs but no raw batter.
- Line the pan with parchment or foil before baking so you can lift the whole batch out easily. Run a knife around the edges if needed before lifting.
- To make a smaller batch, halve the recipe and bake in an 8- or 9-inch square pan; adjust baking time as needed.
- Store brownies in an airtight container at room temperature. If it’s warm, refrigerate so the topping stays firm. They will keep for 3–4 days.
Easy Homemade Dessert for a Crowd
Peanut Butter Krispie Brownies are an ideal dessert when you need something impressive but easy. The marshmallow layer adds a soft, nostalgic sweetness, while the peanut butter–chocolate Rice Krispies topping gives a satisfying crunch and depth of flavor. They cut into attractive squares and travel well, making them ideal for gatherings where you want a simple, show-stopping dessert.
If you’re serving a crowd, this recipe scales well: double the ingredients and use multiple pans if needed, or prepare one or two large 9×13 trays that are easy to slice and serve. These bars are a reliable favorite — rich, textural, and addictive — and they consistently earn compliments whenever I bring them to events. Make a batch for your next get-together and enjoy the sweet, crunchy results.
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