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


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.

Recipe Notes:

Adapted from How Sweet It Is

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© 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…

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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

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No-Bake Reese’s Peanut Butter Cup Bars

No-Bake Reese's Peanut Butter Bars




  1. Samantha Hamilton on September 13, 2012 at 3:00 pm

    I just made your crack brownies and just read I have to wait 2 hours before diving into them?!? These look and smell aahhmazing!! Can’t wait to eat half the pan..err..I mean one 🙂 thanks for the great recipe!!

    • Sally on September 14, 2012 at 8:48 am

      Samantha – yay! I love these brownies so much. Yes, the waiting time is the hardest part! I know you will lvoe them though – worth the wait!

  2. Dirty Peanut Butter Chocolate Mini-Cupcakes on September 26, 2012 at 4:29 pm

    […] peanut butter cup crunch brownies. ( […]

  3. peanut butter fudge brownie cups. on September 26, 2012 at 4:39 pm

    […] Peanut Butter Cup Crunch Brownies […]

  4. Peanut butter layer brownies | Baking Joy on January 14, 2013 at 3:51 pm

    […] recipe is my version based on a fantastic recipe I found on the fabulous Sally’s Baking Addiction.  They are sometimes known as ‘better than crack brownies’ and I can understand why. […]

  5. Tammy D on February 16, 2013 at 8:48 pm

    OMG – These brownies look amazing! Can’t wait to try them.

    • Sally on February 17, 2013 at 9:29 am

      Thanks Tammy! Let me know how you like them 🙂 They are decadent!

  6. Tammy D on February 17, 2013 at 8:28 pm

    I made these last night, with my husband’s insistence. They are amazing! 🙂

    • Sally on February 18, 2013 at 8:45 am

      Hi Tammy! I’m happy to hear that. These decadent brownies will always be one of our favorites.

  7. a farmer in the dell on February 28, 2013 at 5:20 pm

    Lady, if you could overnight me a dozen of these puppies I would be very grateful! Yum!

  8. Emily on July 27, 2013 at 9:45 pm

    Made these this week and they are AMAZING! I (embarrassingly) completely forgot the vanilla and they were still good! Another winner, Sally 🙂

    • Sally on July 28, 2013 at 9:25 am

      I have no doubt they were still delicious!

  9. patty gillis on August 4, 2013 at 12:25 pm

    these look so awesome that i cannot wait to try them.. i don’t have a 11×7 pan, what can i use instead without messing up the recipe? thanks sally

    • Sally on August 4, 2013 at 12:39 pm

      Hi Patty! You can try in a 9×9 baking pan instead. Enjoy!

  10. Melanie on August 29, 2013 at 8:50 pm

    I made these today for my familys “first day of preschool celebration dinner dessert.” I didn’t have peanuts so I substituted walnuts and no rice krispies so I substituted crushed up kix. I asked “how are the brownies?” and my husband said “these are the best brownies you have ever made!” my boys couldnt even form words they only mummbled through chocolate fudgy mouthes “mmmmmm.” WINNER!!! This is the third recipie I have made from your site in the last two days and each and every one has gotten rave reviews from my family.

    • Sally on August 29, 2013 at 9:19 pm

      Melanie, that is SO great! And the substitutions you made are perfect. I’ve used crushed up cornflakes instead of the Rice Krispies, never Kix though. I think it’s pretty tough to not like these brownies – no matter what little substitutions are made. Thank you so much for letting me know how much you are all enjoying the recipes.

  11. agnesL on 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 ?

    • Sally on September 25, 2013 at 10:35 am

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

  12. connie celeste on 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….

    • Sally on October 22, 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.

  13. Hayley on 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!

  14. Amy on 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!) 🙂

  15. Karen on 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?

    • Sally on March 22, 2015 at 10:31 am

      Snickers would be a great substitution.

  16. Taylor B on 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!

      • Taylor B on December 12, 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!

  17. Karen on December 19, 2016 at 11:51 pm

    Love this recipe! If you make these too far ahead of time accidentally, could you freeze them and thaw overnight in the refrigerator? What would be the best route for keeping them fresh? 

    • Sally on December 20, 2016 at 8:24 am

      That’s exactly what I would do. Freeze then thaw overnight in the refrigerator and bring (slightly) to room temperature before serving 🙂

  18. Chris on January 6, 2017 at 8:25 am

    Hi Sally will this be too tall if use 8x8inch pan?
    Thank you!

    • Sally on January 7, 2017 at 9:05 am

      They will be, yes. A 9-inch or 11×7 inch is best.

  19. Sandra on March 2, 2017 at 11:20 pm

    Hi Sally,

    Will the rice krispies in the top layer stay crunchy after a day or two?

    Thank you 🙂

    • Sally on March 3, 2017 at 10:17 am

      Sure will!

  20. Judy on September 27, 2017 at 5:06 am

    Wicked Good! For all those who say these look delicious, I say, they’re even better than you can imagine. That sensible part of me says eat one only. But that imp on my shoulder encourages me to have another. The imp usually wins. Some of my chicks will visit this weekend so I’ll (that is, Sally will) tempt them with a pan of these beauties.

  21. Francesca on December 1, 2017 at 3:37 pm

    Hello! Thank you for sharing this recipe. Two quick questions regarding the Rice Krispies-
    1) Did you use the original Rice Krispies cereal (which has added sugar) or unsweetened puffed rice cereal?
    2) Would it be possible to make this with corn flakes in place of the rice krispies (and if so, would sweetened or unsweetened be better)?

    • Sally on December 2, 2017 at 6:52 am

      Hi Francesca! I used original Rice Krispies cereal. You can try using plain cornflakes, crushed up. I think that would work!



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