Friday, July 21, 2017

Brownie Marshmallow Crunch Bars

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I had to find an easy dessert that was kid friendly and came across this one. It’s a nice combo of brownie, marshmallow, chocolate and rice crunch. To say the least it was a HUGE hit. It’s rich so a little piece goes a long way which is nice when you are feeding a crowd. They can be served cold or room temp. We preferred them cold as they held together better and where less gooey and messy.

I used a different brand of brownie mix, but I did use the Pillsbury Vanilla Marshmallow Fluffy Frosting. I hadn’t used it before, but I almost liked using this more than the jar of marshmallow fluff.

Brownie Marshmallow Crunch Bars

(Adapted from Valerie’s Kitchen)


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1 (18.4 ounce) package Pillsbury™ Chocolate Fudge Brownie Mix

2/3 cup vegetable oil

1/4 cup water

2 eggs

1 (12 ounce) container Pillsbury™ Vanilla Marshmallow Fluffy Frost™

2 cups (12 ounces) semisweet chocolate chips

1 cup peanut butter

1 tablespoon butter

1-1/2 cups crisp rice cereal


Follow package directions and combine brownie mix with oil, water, and eggs. Bake in a 13" x 9" pan, as directed. Remove from oven and allow to cool for about an hour.

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Top brownie layer with the frosting, smoothing out evenly.

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For topping, combine the chocolate chips, peanut butter and butter in a small saucepan.

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Cook and stir over low heat until chocolate chips have completely melted and mixture is well combined.

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Remove from the heat and quickly stir in crisp rice cereal.

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Immediately spoon the mixture over the top of the frosting layer and gently spread out evenly. Chill until set.

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Allow to sit out for 10 minutes before slicing and serving. Bars are delicious served cold or at room temperature.

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