Peanut Butter Cup Crunch Brownies

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

2 images of peanut butter cup crunch brownies
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 on a cream plate

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.

2 images of peanut butter cup crunch brownies

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 on a cream plate

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peanut butter cup crunch brownies on a cream plate

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

Description

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


Ingredients

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

Instructions

  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.

Notes

  1. Adapted from How Sweet It Is.

Keywords: peanut butter brownies, peanut butter cup brownies

11 Comments

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

  2. 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.

  3. 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. 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. 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?

    1. Snickers would be a great substitution.

  6. Hi Sally,

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

    Thank you 🙂

    1. Sure will!

  7. I used a 9×13 pan and added a cup or so of mini marshmallows to the middle layer. SO good!!!

  8. Patti Francis says:

    Can’t wait to try–they are in the fridge now. Do you think they would freeze ok? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Patti, definitely! They should freeze well for up to three months. Thaw overnight in the refrigerator.

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