peanut butter cup crunch brownie bars

These brownies are crazy!  And dangerous.  Some people refer to them as "Better than Crack Brownies".    They were so good and addictive, that I had to ban the leftovers from our house and send them to Andrew's work.

Brownie, peanut butter cups, peanuts, rice krispies, more chocolate and peanut butter.  I don't think I need to explain any more.  Go make them! 

Peanut Butter Cup Crunch Brownie Bars - adapted from Brown Eyed Baker

makes 24 brownies

1 batch of your favorite brownie recipe for a 9x13-inch pan (see recipe below)

1/2 cup salted peanuts

8 Reese's peanut butter cups, chopped

1 cup milk chocolate chips

1/2 cup semi sweet chocolate chips

1 1/2 cups creamy peanut butter

1/2 tablespoon unsalted butter

1 1/2 cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While the brownies are finishing baking, melt both kinds of chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Once combined, add the cereal and stir to evenly coat.   Remove the brownies from the oven and immediately pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Let cool on the counter then refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Chewy Brownies  - adapted from Brown Eyed Baker

makes 24

1/3 cup Dutch-processed cocoa
1 teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
21/4 cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. In a large bowl, whisk cocoa, espresso powder, and boiling water together until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Add the melted butter and oil, whisking until combined. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Add the sugar and whisk until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.  (If you are using these brownies for the peanut butter cup crunch brownie bars recipe, be sure to take the brownies out 5 minutes before being done.)

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.