Something From Nothing and a little bit of Everything!

The art of turning "good junk" into "great design"

"Have nothing in your houses that you do not know to be useful, or believe to be beautiful."
William Morris, Hopes and Fears for Art (1882)

Tuesday, December 13, 2011

A Little Slice Of Heaven

Peanut Butter Cup Crunch Brownie Bars

original recipe from

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This truly is one of the most delusions and the EASIEST recipe ever! It is a must try.

 First make a batch of your favourite brownie recipe in a 9"x13" pan. I used a box recipe (don't tell)

 Then take 1 cup of peanuts and 8 Reese's Peanut Butter Cups and chop them up.

Take the brownies out 5 minutes before they are done and ssprinkle the peanuts over the brownies.

The sprinkle the Peanut Butter cups and bake for 5 minutes.

While the brownies are baking for 5 min. Place chocolate chips, peanut butter, and butter into a pot to melt.

 Once your chocolate, peanut butter, and butter has melted put your Rice Krispies and mix together.

Take the brownies out and pour the peanut butter cereal mixture over top. Let sit in the fridge for at least 2 hours before cutting.

These are really heavenly!!

Peanut Butter Cup Crunch Brownie Bars
Yield: 24 brownies
Prep Time: 20 minutes | Bake Time: 25 minutes
1 batch of your favorite brownie recipe for a 9×13-inch pan (I recommend Chewy Brownies)
½ cup salted peanuts
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ 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 they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

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