Ultimate Peanut Butter Cup Crunch Brownies

If you love peanut butter, look no further.  You have just stumbled upon your favorite brownie that is packed with Reese's peanut butter cups, peanuts, peanut butter, Rice Krispies, and of course chocolate.  These layered brownies are delicious.  You'll end up cutting them into smaller squares because they are so decadent.

I modified the recipe from the Cookies and Cups blog.   The recipe below will make a 13x9 pan. 

Gather the Goods:

• Pilsbury Family Size brownies (or any brand that will bake in a 13x9 pan)
• 1 small bag Reese’s miniatures (I used about 18 miniatures total)  Coarsely chopped
• *Optional: ½ cup peanuts, coarsely chopped
• 2 cups semi-sweet chocolate morsels
• 1 cup peanut butter
• 1 tbsp butter
• 2 cups of Rice Krispies

1. Bake brownies according to package directions in a 13x9 pan lined with foil for easy removal  (Don't overbake!)
2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
4. In a pot over medium heat, combine chocolate chips, peanut butter and butter.  Stir frequently until completely melted.  Once melted, remove from heat. 
5. Immediately stir in Rice Krispies until evenly combined.
6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
7. Cut into small squares to serve.

Store airtight for up to 3 days. I like to keep them in the fridge, but you can store them at room temperature too.  Also, as you're cutting the brownies, any pieces that fall off are fair game for the baker. 

Combine the peanuts and peanut butter cups so you can sprinkle them easily.

The crispy layer poured on top of the cooled brownies.

The foil lined pan makes it easy to remove the brownies for cutting.

I didn't exaggerate the thickness of these brownies.

With the chopped peanuts and an increased top layer.

    

Chocolate Chip Ore-O-M-G Brownies

It’s no secret I love baking.  I bake a couple times a week, mostly for my hubby to bring to the guys at his firehouse.  I am hoping to become the official amateur baker of his fire department, complete with personalized apron.  Okay, that’s farfetched but I do enjoy sending in baked goodies for the guys.  The recipe below was sent in and has been requested a few times.   

A chocolate chip cookie bottom, an Oreo middle, and a brownie top.  Gimme.  

A friend of mine introduced me to these brownies and referred to them as “Slutty Brownies”.  I searched for the recipe and made these brownies immediately.  The first few times I made these, I made them from scratch, with the exception of the Oreos of course.  They.  Were.  Amazing.  Today when I made them, I needed something quick so I used cookie dough, boxed brownie mix, and Double Stuffed Oreos.    
I don’t typically go for the lower fat, altered recipes when it comes to baking.  It goes without saying the recipe for these brownies is anything but healthy.   I’m not even going to think about putting in the points values of these brownies.  Ignorance is bliss.    
To follow the “from scratch” recipe I originally tried, visit this blog: http://whatsgabycooking.com/slutty-brownies/ 
 
If you want a shortened version of “Slutty Brownies” try out my “Chocolate Chip Ore-O-M-G Brownies”
 
Gather the Goods:

• Boxed brownie mix (plus ingredients listed on the box)
• Refrigerated chocolate chip cookie dough
• One package double-stuff Oreos, roughly chopped (you’ll use about 2/3  of the package) 

Heat oven to 350°.  Prepare the bottom of a 13x9 pan with nonstick spray or line with parchment paper.  Press refrigerated cookie dough into bottom of pan.  I used about half of the tub pictured.  You can also just press one roll of cookie dough into the bottom of the pan.  

Roughly chop Oreos.  (The original recipe says to just line the Oreos in a layer on top of the cookie dough.  I prefer to roughly chop them and layer them on top.)  Press down a little to help the Oreos settle into the cookie dough.  Prepare brownie batter as directed on the box.  Pour the batter on top of the Oreo layer.  Spread evenly.  Bake for 30-32 minutes.  Brownies are done when a knife inserted into the brownie comes out clean.  Allow brownies to cool completely.  Enjoy! 

Why I Love It: This can barely even be considered a recipe because it is so easy to bake.  It is a sinfully delicious treat.  My friend also throws in butterscotch chips - - - a whole new level of deliciousness!  The variations are endless. 
 
Your turn: Share your version of the recipe with us!  #tammytastes