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

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 20-24 brownies
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


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


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 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour (spoon & leveled)
  • 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°F (177°C). 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.


  1. Adapted from How Sweet It Is.

Keywords: peanut butter brownies, peanut butter cup brownies


  1. 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!

  2. 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!) 🙂

  3. 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?

  4. 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!

      1. 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!

  5. 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? 

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

  6. 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.

  7. 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)?

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

  8. Sally – these brownies are sinful…I regularly bake and love bringing fabulous delicious treats to win the hearts of my colleagues…the guys LOVE these brownies so much (and so do the girls but are not as vocal)…I knew they were a huge hit when the first time I made these and brought them to work and received an email that started out with “damn you…” hahahaha…making them for the 4th time for Halloween this morning…thank you so much for such a fun recipe…it has brought joy to many!

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