It’s about time I posted another delicious dessert recipe. And as promised, no small talk. This chocolatey goodness has a layer of brownie, marshmallow, and a peanut-butter-rice-crispy-chocolate topping. Perfect for a crowd or for hiding in your pantry. So I’ve heard.
- 3/4 cup butter, softened
- 1 1/2 cup sugar
- 3 eggs
- 1 tsp. vanilla
- 1 1/3 cup flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 3 Tbsp. cocoa
- 4 cups mini marshmallows
- 12 oz. chocolate chips
- 3 Tbsp. butter
- 1 cup peanut butter
- 2 cups rice crispies
In large mixer, cream together butter and sugar. Add eggs, one at a time. Add vanilla and beat until fluffy. Add flour, salt, baking powder, and cocoa. Mix to combine.
Spread in greased cookie sheet and bake at 350 for 15 minutes.
Remove from oven and cover with 4 cups mini marshmallows. Return to oven for 2-3 minutes. Using a knife dipped in water, spread marshmallows evenly over brownies. Set aside.
In large saucepan, melt butter and chocolate chips over medium-low heat. Add peanut butter and mix to combine. Take off heat and add rice crispies and stir until thoroughly mixed. Spread evenly over marshmallow layer. Let sit for an hour before indulging! Enjoy!
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