These divine bars start with a brownie base and have two layers of decadence on top; melted marshmallows and Chocolate Peanut Butter Crunch candy. The candy layer ingredients are a mixture of milk chocolate, smooth peanut butter and Rice Krispies for crunch. I love to eat these bars while they are hot; right after I drizzle the icing on top. They are so ooey-gooey that you can’t even cut them. Only a spoon will do! If you want to  cut the bars; cool until the next day when they have firmed up. My kids put the bars in the microwave for 5-10 seconds to heat them back up. Hot or cold… either way, you will swoon. Enjoy, friends! 

Chocolate Peanut Butter Crunch Marshmallow Brownies

Brownie Bottom Layer
2 boxes Ghirardelli Double Chocolate Brownie mix
1/2 cup water
2/3 cup canola oil
2 large eggs
1/3 cup Hershey’s syrup

Preheat oven to 325ºF. Line a 9 X 13 metal pan with non-stick foil. Spray with non-stick spray. Mix all brownie ingredients. Pour into prepared pan. Bake 35-40 minutes or until a toothpick inserted in the center of the pan comes out with small pieces of moist crumbs. Remove from oven and top with Marshmallow Middle Layer.

Marshmallow Middle Layer
One (11 ounce) bag mini-marshmallows

As soon as brownies are baked, top with mini-marshmallows. Return to oven and bake 3 minutes more. Remove from oven and cover with Chocolate Peanut Butter Crunch top layer. 

Chocolate Peanut Butter Crunch Top Layer
1 and 1/2 cups milk chocolate chips
1 cup smooth peanut butter
1 tablespoon unsalted  butter
1 and 1/2 cups Rice Krispies

Five minutes before removing brownies from oven- before adding marshmallows; make icing. In a medium saucepan heat chocolate chips, peanut butter, and butter over medium-low heat until chocolate chips melt. Stir frequently with a silicone spatula so chocolate won’t stick to bottom of pan and burn. Remove from heat and set aside 3 minutes. Drizzle icing over marshmallows. Icing recipe adapted from Brown Eyed Baker. 

Published in The News and Neighbor on June 29, 2022.