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SALT & PREPPY

Charlotte Park

Brownies

Peanut Butter Crunch Brownies

Peanut Butter Crunch Brownies
2016-05-22 14:08:37
Yields 24
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 3/4 cup flour
  2. 1/2 teaspoon salt
  3. 1 tablespoon dark unsweetened cocoa powder
  4. 7 oz. dark chocolate, chopped
  5. 1 stick + 3 tablespoons butter, softened, cut into 1 inch pieces
  6. 1 cup sugar
  7. 1/2 cup light brown sugar
  8. 3 eggs
  9. 2 teaspoons vanilla extract
  10. 12 Reeses peanut butter cups, chopped
  11. 1 cups milk chocolate chips
  12. 1 cup peanut butter
  13. 1 cup Rice Krispies cereal
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9X13-inch baking pan with pam. In a medium bowl, combine the flour, salt and cocoa powder. In a large microwavable bowl, melt the butter and chocolate, 2 minutes, stopping to stir every 30 seconds. Whisk in the sugar and brown sugar. Add in the eggs, one at a time. Add in the vanilla extract. Fold in the flour mixture, 1/2 at a time, being careful not to overmix. Pour the batter into the pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. While the brownies are baking, chop up the Reeses. Add to the top of the brownies in an even layer and return to the oven until slightly melted, 5 minutes. Remove the brownies from the pan. In a medium microwavable bowl, melt the chocolate chips and peanut butter, 2 minutes, stopping to stir every 30 seconds. Add in the cereal, stirring to coat and evenly pour the mixture over the brownies. Refrigerate for minimum 2 hours before cutting into bars.
Adapted from Bakerita
Adapted from Bakerita
SALT & PREPPY https://www.saltandpreppy.com/

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