Peanut Butter Cup Crunch Brownies.

A sinful brownie layer, topped with peanut butter cups and a peanut butter fudge crispy layer on top. 

These peanut butter cup crunch layered brownies are out of this world!Sorry to bombard you with a sugar chocolate bomb like this after sharing that Skinny Peanut Butter Pie earlier this we…

Wait.  I’m not sorry.

When homemade fudgy chocolate brownies, peanut butter cups, salty peanuts, more chocolate, more peanut butter, and rice krispies come together… well, you know it’s gotta be good.  Three layers of bliss.  Chocolate, peanut butter bliss.

“Better than crack” as some call it.

Peanut Butter Cup Crunch Brownies.  Sinful brownie layer with peanut butter cups, topped with a peanut butter fudgy crispy layer. These decadent treats always disappear when I make them!

Begin with a dense chocolate brownie base.  My homemade brownie recipe is your standard fudgy, chewy brownie.  Tastes like fudge and chocolate frosting in one.

You can always use a boxed brownie mix for the bottom layer.  Whatever floats your boat.

Next, we have a shower of chopped Reese’s peanut butter cups (or mini Reese’s cups, whichever you prefer) and salty peanuts.  The peanuts are amazing – gives each bite a nice crunch.  Plus, WHO doesn’t love salty & sweet?!

The Reese’s peanut butter cups tucked inside are obviously necessary.  And so completely sinful.

Peanut Butter Cup Crunch Brownies.  Sinful brownie layer with peanut butter cups, topped with a peanut butter fudgy crispy layer. These decadent treats always disappear when I make them!

For the top layer… my personal favorite… a melty mess of peanut butter, chocolate chips, and Rice Krispies. I couldn’t stop “tasting” this layer.

So, I brought these crack brownies to a BBQ over the weekend and silently placed them on the dessert table.  I listened quietly at the comments.  They made my day. 🙂

“WHO made these?”

“What are they!??”

And my favorite, “I can’t speak. This is the best thing I’ve ever eaten.”

Trust me.  If you like chocolate at all, you have GOT to make this.  Your life will be forever changed.  You’re welcome.

Peanut Butter Cup Crunch Brownies.  Sinful brownie layer with peanut butter cups, topped with a peanut butter fudgy crispy layer. These decadent treats always disappear when I make them!

Peanut Butter Cup Crunch Brownies

Yield: 20-24 brownies

Print Recipe


Homemade Fudgy Brownie Layer

(or use your favorite boxed brownie mix)

  • 1/2 cup (1 stick) salted butter
  • 8 ounces coarsely chopped bittersweet (or semi-sweet) chocolate (I used two 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars)
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Middle Layer

  • 3/4 cup salted peanuts
  • 8 full size Reese’s Peanut Butter Cups, chopped

Top Layer

  • 1 and 1/2 cups semi-sweet chocolate chips
  • 1 and 1/2 cups creamy peanut butter
  • 1 Tablespoon unsalted butter
  • 1 and 1/2 cup Rice Krispies cereal


  1. If using a boxed brownie mix, prepare the brownie layer according to packaged directions. Bake the brownies for 5 minutes less than the recipe states. Skip down to #3.
  2. If using my homemade fudgy brownie recipe: preheat oven to 350 degrees. Generously spray 11 x 7 inch baking pan with cooking spray or line with aluminum foil. Set aside. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and stir in sugar. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for 30 minutes.
  3. Remove brownies 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.
  4. While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the Rice Krispies cereal until evenly coated. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting into 24 squares. Cover tightly and store in the refrigerator for up to 3 days.

Additional Notes:

Adapted from How Sweet It Is

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



A few similar recipes…

Chocolate Covered Pretzel Peanut Butter Brownies


Skinny Frozen Peanut Butter Pie (a lightened up favorite!)


Fudge Brownie Cupcakes with Cookie Dough Frosting


Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies


Chocolate White Chocolate Cupcakes

Chocolate White Chocolate Cupcakes


No-Bake Reese’s Peanut Butter Cup Bars

No-Bake Reese's Peanut Butter Bars



74 Responses to “Peanut Butter Cup Crunch Brownies.”

  1. #
    agnesLposted September 25, 2013 at 9:53 am

    These look delicious! We don’t have peanut butter cups here. Do you know what I coul replace them with ?


    • Sallyreplied on September 25th, 2013 at 10:35 am

      Hi Agnes – you could just leave the peanut butter cups out.


  2. #
    connie celesteposted October 22, 2013 at 12:28 pm

    hello…Sally..I just love your recipes…..but..there is one problem….I don’t live in the states ….I transfered to Italy for work….and we dont have some american items…..what can I use instead if reeses peanut butter cup in this recipe…..we dont have that here……thank you soooooo much…Hope to hear from you soon…….thank you….


    • Sallyreplied on October 22nd, 2013 at 2:08 pm

      Hi Connie! The PB cups are a very easy swap. Try chocolate chips, nuts, or any other chopped candy bar you like.


  3. #
    Hayleyposted July 6, 2014 at 3:55 pm

    OMG I finally made these and they were sooooo good! I used a super-rich peanut butter brownie recipe that’s been in my family for years for the brownie layer and everyone appreciated the new update on those!


  4. #
    Amyposted July 9, 2014 at 6:56 pm

    I just made these peanut butter cup crunch brownies last night. And, holy cow, I’m glad I’m giving half the pan away because these very caloric brownies are deliciously,ridiculously, sinfully, addictive! haha I Thank you so much for all your awesome recipes! (Especially the chocolate peanut butter combinations!) 🙂


  5. #
    Karenposted March 21, 2015 at 7:28 pm

    I have some college students with a very sweet tooth and they will LOVE this for An Easter treat. Can I use a Snickers bar instead of the Reese’s chocolate? Will it work with the caramel?


    • Sallyreplied on March 22nd, 2015 at 10:31 am

      Snickers would be a great substitution.


  6. #
    Taylor Bposted December 12, 2015 at 7:07 pm

    Hey Sally!

    I was wondering if there was a cocoa brownie recipe that could be used to make these instead of melting chocolate and mixing it in?? Do you have a cocoa brownie recipe that you could suggest or let me know if a cocoa brownie recipe would even work for this recipe? Thanks! 

    I have the cocoa powder but not the baking bars lol. And they look so good! Just have to make them!


    • Sallyreplied on December 12th, 2015 at 8:06 pm

      Here’s one!


      • Taylor Breplied on December 12th, 2015 at 8:12 pm

        Hey Sally!

        Yeah totally saw this recipe and have been dying to make these fudge brownies! But was holding off because I wanted to make the peanut butter crunch brownies. This recipe calls for an 11×7 pan. Would that cocoa brownie recipe still work in this size pan? Would it just be thinner and would the cook time be shorter? 

        Thanks for responding so quickly!

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