Oh boy; this bar recipe is quite the winner. Brownies are topped with frosting, then a chocolate and crisp rice cereal mixture.
When I want to make the most decadent brownies ever, I turn to this recipe. The combination of dense, creamy brownies topped with a peanut butter frosting, then a crisp chocolate topping has to be tasted to be believed.
Make sure that you use crisp rice cereal flakes, not just plain crisp rice cereal. The flakes stay crispy, while the plain cereal doesn't keep its crunch.
These bars need to be cut with a very sharp knife; store them covered at room temperature for up to 5 days. If they last that long!
Crispy Peanut Brownies
- 1 (20 ounce) package brownie mix
- 1/2 cup butter, melted
- 1/4 cup water
- 2 eggs
- 1 (16 ounce) can vanilla frosting
- 1/2 cup peanut butter
- 1 (12 ounce) package semisweet chocolate chips
- 1 cup peanut butter
- 2 cups crisp rice cereal flakes
- 1 cup chopped salted peanuts
Preheat oven to 350 degrees F. Prepare brownies according to package directions, using 1/2 cup melted butter, water, and eggs. Spread in greased 13x9" pan and bake for 25 minutes, no longer. Cool on wire rack.
In small bowl, combine frosting and 1/2 cup peanut butter; beat until smooth. Spread over cooled brownies.
In medium bowl, combine chocolate chips and 1 cup peanut butter. Microwave on 50% power for 2 minutes; remove and stir until smooth. Add cereal and peanuts; stir to coat. Spoon and spread cereal mixture over frosting. Cover and chill in fridge until set, then cut into bars. Store covered at room temperature.
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