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Marshmallow and Rice Krispies Topped Brownies

by on May 25, 2012 · 14 comments

Wow, I forgot how busy things get during the last week of May. There are graduation parties, Memorial Day gatherings, a few friends with birthdays and for those traveling, last minute planning for summer trips (Woo hoo!). I love it. Everybody’s in a good mood, so in some ways it’s like the holiday season….just hotter.

Rice Krispies Topped Brownies

Anyway, it was with Memorial Day on my mind that I made a batch of these brownies topped with marshmallows and chocolate coated Rice Krispies. I’ve posted a similar recipe that uses box brownie mix, but yesterday I made a new and improved scratch version and felt it might be helpful. This is also made in an 8 inch square pan, so you won’t have quite so many to share. If you try them, let me know! I think this scratch base works pretty well, but you can always default back to a plain brownie mix base (just make sure to double the toppings if using a 9×13 inch pan).

Marshmallow Krispy Topped Brownies
 
Prep time
Cook time
Total time
 
Brownies topped with marshmallows and Rice Krispies in chocolate
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 8 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder (half Dutch, half natural)
  • 1/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 2 cold large eggs
  • 1/2 cup (2.3 ounces) all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 cups mini marshmallows
  • 1 1/2 tablespoons unsalted butter
  • 2/3 cup dark or semisweet chocolate chips
  • 1/2 cup creamy peanut butter or try hazelnut spread!
  • 1 cup Rice Krispies cereal
Instructions
  1. Preheat oven to 350°F. Line an 8 inch square metal pan with nonstick foil.
  2. Melt the butter in a 3 quart nonstick saucepan. Stir in the sugar and the cocoa powder. Reduce heat to low and stir gently for about 30 seconds to warm the sugar. Turn off the heat and let the sugar mixture sit for 5 minutes. Stir in the salt and vanilla. Add the cold eggs, whisking or stirring just until mixed, then mix the flour and baking powder together in a little cup and stir them into the batter. Spread the batter in the pan and bake for 23 minutes. Quickly scatter marshmallows over the top and bake another 2 minutes to soften marshmallows. Tap them down a little with a spatula, then let cool on a wire rack.
  3. Prepare topping. In your 3 quart saucepan, melt the butter over medium heat. Reduce heat to low and add the chocolate chips, stirring until melted and smooth. Stir in the peanut butter. Add cereal and stir until cereal is coated. Drop spoonfuls of cereal mixture over marshmallow layer, spreading as evenly as possible. Things will look gooey at this point, so don’t even think about cutting. Put the brownies in the refrigerator for a few hours to chill. Lift from pan, trim the edges, then cut into 4 big squares. Cut those squares into smaller square to make 16.
Notes
Cook time includes chill time. Make sure to chill the brownies before cutting.

 

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Published on May 25, 2012

{ 14 comments… read them below or add one }

vanillasugarblog May 25, 2012 at 3:05 pm

ohhh anna – I must make these!

Janice May 25, 2012 at 3:10 pm

Oh Anna,
The years pass and still I love you best;-)

Jennifer May 25, 2012 at 3:17 pm

I once made three things for a bake sale, two delightful, from scratch items, and these rice-krispy, marshmallow topped from-a-mix brownies; guess what sold out, right away?
They were good, btw, and appealing to a crowd.

Janice May 25, 2012 at 4:22 pm

Anna,
Do you think these would be good with Biscoff or P.B. & Co.’s white chocolate wonderful?

Anna May 25, 2012 at 4:32 pm

Janice, I wouldn’t waste the white chocolate wonderful on these because I think you’d lose the white chocolate flavor (and texture) that makes the WCW so good. However, I think biscoff would be okay if you left out the chocolate and just followed a regular peanut butter flavored rice krispies treats recipe but substituted Biscoff for the peanut butter. I may make a small batch version and see if this works. Off the top of my head I’m thinking….

1 1/2 tablespoons butter
1/4 cup butterscotch or white chips (not sure how many)
2 cups miniature marshmallows
1/4 cup Biscoff
1 to 3 (???) cups cereal???

Dorothy @ Crazy for Crust May 25, 2012 at 8:46 pm

I love this method! Yum, such a great treat.

Sue May 25, 2012 at 9:08 pm

I’ve made the brownie box version of these but I would love to try these. I’m sure these are even better. I hope you and your family have a fabulous weekend!

Gloria May 26, 2012 at 12:01 pm

All I can say is WOW!!! They look like show-stoppers for sure. Brownies with a crispy, gooey topping…what could be better!!!!

Karen May 26, 2012 at 12:34 pm

Oh boy, sweetness overload! I have a bag of chocolate Cocoa Krispy things that I keep meaning to make chocolate krispy bars from and haven’t. I wonder … I guess I’ll be experimenting this holiday.

Anna May 26, 2012 at 1:32 pm

They were a big hit at a Girl Scout party. The girls wanted to the recipe :).

LiZzie May 27, 2012 at 10:27 am

You’ve read my mind! I’ve been wanting a half-batch scratch version of these! Thanks :-D

Katrina May 27, 2012 at 5:47 pm

Man, the list of things I want to make for a family potluck tomorrow is growing. Everyone would love these. I’ve got a banana cake in the works, another cake I want to make and some other cookies. Question now is what all can I get done. ;) I made these a year or so ago using the boxed brownies. Love homemade!
And I agree about the WCWonderful–don’t “waste” that in a brownie–that stuff is best on a spoon! ;)

Karen May 27, 2012 at 7:35 pm

OK, after reading all these comments… I think my “education” is lacking, What is WCWonderful???

Anna May 27, 2012 at 7:55 pm

Karen, don’t worry. I should have posted a link. It’s a flavor of peanut butter made by Peanut Butter & Company. They have a white chocolate flavored peanut butter.

http://ilovepeanutbutter.com/

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