Shelly's Recipe

Chocolate Covered Peanut Butter Rice Krispie Treat Brownies

Category: Brownies/Blondies

Brownies:

1/2 cup (8 tablespoons) unsalted butter, cut into pieces, plus more for greasing pan
1 + 1/2 cups semi-sweet chocolate chips, divided
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 eggs, at room temperature
3/4 cup all-purpose flour
1 1/2 cups Rice Krispies cereal

Rice Krispie Layer:
1 tablespoon butter
20 (about 5 ounces) regular marshmallows or 2 heaping cups miniature marshmallows
1/3 cup creamy peanut butter
3 cups Rice Krispies cereal

Chocolate Coating:
1 + 1/2 cups chopped milk or semi-sweet chocolate (I like Callebaut )
1 teaspoon melted shortening


1.Preheat oven to 350 degrees F. Grease just the very center of an 8x8 baking pan to get the parchment to stick - then line it with parchment paper (or aluminum foil), leave it overhanging on two sides; lightly butter the paper.

Make the brownies:
2.Melt the butter and 1 cup of the chocolate chips together in a double boiler or in the microwave on the chocolate setting in 20 second increments, stirring in between until smooth.

3.Stir in the sugars and salt, then the eggs, then the flour, stirring just until combined. Stir in the rice krispies-it will be pretty thick.

4.Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached about 35 minutes.

5.Remove the brownies from the oven to a wire rack and sprinkle the remaining chocolate chips over top. Wait 15 to 20 minutes then spread the melted chips gently over the top - they will not cover it completely - it is just to give the rice krispie layer something to adhere to. Let cool completely.

Make the rice krispies:
6.In a medium saucepan melt the butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.

7.Add the cereal and stir until well combined. Scoop it out onto the brownies and spread it out with a buttered spatula or wet fingers edge to edge as evenly as possible. Refrigerate 25 minutes to make for easier cutting and covering in chocolate.

8.After about 25 minutes remove from refrigerator and lift them out using the overhanging parchment onto a cutting board. Cut into squares or bars using a large chef's knife or a paring knife wiped clean between cuts. Set them on a wire rack or on clean piece of parchment.

Make the chocolate coating:

9.In a medium microwave safe bowl melt all the chocolate except about a tablespoon (set it aside) in 20 second increments, stirring in between until chocolate is smooth and melted. Add the chocolate you set aside and stir until melted. Stir in the shortening.

10.Dip the brownies one at a time - you can stick a skewer or chopstick into them to make it easier - using a spoon to cover them all over with chocolate. Let excess drip off and then set on a wire rack or on parchment. Working fast, repeat until all the brownies are coated. The chocolate should set up quickly - if it doesn't, you can place them in the refrigerator for about 10 minutes or until set.
11.Store in a cool dry plac
e, tightly covered up to 5 days. Layer them with parchment paper to prevent sticking.