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Chocolate Crunch Brownies

Chocolate Crunch Brownies

Yield 36 brownies


  • 2 cups sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 cup all-purpose flour
  • 6 tbsp unsweetened cocoa powder
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 (7-ounce) jar marshmallow creme
  • 2 cups semisweet or bittersweet chocolate chips (I use bittersweet)
  • 1 cup creamy peanut butter
  • 3 cups crisp rice cereal


  1. Preheat the oven to 350.

  2. Combine the sugar and butter in a large mixing bowl or stand mixer with the beater blade. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the flour, cocoa powder, vanilla and salt. Spoon into a greased 9x13-inch baking pan.

  3. Bake for 25 minutes or until the edges begin to pull away from the sides of the pan. Cool in the pan on a wire rack.

  4. Spread with the marshmallow creme.

  5. Combine the chocolate chips and peanut butter in a 2-quart saucepan. Cook over low heat until blended, stirring constantly. Remove from heat. Stir in the cereal. Spread over the prepared layers.

  6. Chill in the refrigerator until set. Cut into 36 bars. 

  7. Store, covered, in the refrigerator.


SourceThe Pampered Chef: The Kitchen is the Heart of the Home