Marshmallow Crunch Brownies

Hey there! Adell, from Baked in Arizona! I know everyone is going crazy over pumpkin and apple and fall and all, but I just have to share this brownie recipe with you! It is a delicious treat anytime of the year! Don’t get me wrong, I love fall baking but sometimes you just can’t deny that chocolate/brownie craving, especially when you are 35 weeks pregnant 😉 At least that’s what I tell myself! haha! But pregnant or not, you are going to love these brownies!

A friend of mine had these brownies at a party and was telling me about them. So of course I had to try them out! You could make a homemade brownie on the bottom, but I took the easy way and used a mix. Plus you are adding 2 more layers so it cuts down on the work for you and I think it tastes just as good. I tried the version with marshmallow creme instead of the miniature marshmallows but I prefer the actual marshmallows. The top is my favorite! The butterscotch/chocolate/peanut butter crunch is what makes these brownies to die for!
These brownies need to be chilled in the fridge. The chocolate needs to set up before serving/cutting but I promise the wait is worth it.
Hurry and make these brownies! I promise you will be glad you did! And let us know what you think!
Marshmallow Crunch Brownies
  • 1 box brownie mix (18.9 ounce) made according to package directions*
  • 3 cups miniature marshmallows
  • 2 cups crisp rice cereal
  • 3/4 cup milk chocolate chips
  • 3/4 cup butterscotch chips
  • 1/4 cup peanut butter
  1. Grease an 11×7 inch pan. Make brownies according to package directions. Bake for 28-31 minutes. During the last 2 minutes of the brownies cooking time, remove from the oven and sprinkle the marshmallows over the top. Return to the oven and cook for 2 more minutes. (I baked for 29 min. then added the marshmallows for the last 2 min.)
  2. While the brownies are cooling, melt the chocolate chips in the microwave or over the stove top according to the package directions. (I just microwave and stop to stir every 20 seconds until melted.) Once melted, stir in the peanut butter and rice cereal. Let it cool slightly then gently spoon and spread over the cooled marshmallow layer.
  3. Let the brownies set up in the fridge. Once the chocolate is firm, cut & enjoy! These are best served cold. Store covered in the refrigerator.
  4. Notes: *I used the triple chunk brownie box mix. It’s my favorite because it has chunks of chocolate in it, of course 🙂 Also, you can make these with a 8×8 or 9×9 dish, they will just be a bit thicker and you will need to cook a little longer (just follow the box recommendation, adding the mallows for the last 2 minutes.)
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Thanks for having me!Holy cow, Adell! These look incredible!!! Thanks for sharing them with us! I can’t wait to try them!!!


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    1. I am wondering the same thing! The pictures look like the chocolate chips are in the brownie mix, and the butterscotch chips are melted and mixed with the peanut butter and the cereal. That is what I’m going to do when I make these!

    2. I just made these and here’s what I did…I followed everything except when melting the chips, I melted the chocolate chips first on 50% power in the microwave…when they were pretty much melted I added in the butterscotch chips and gave it a quick stir and microwaved (again on 50% power) for about another minute, and stirred in the cereal and peanut butter. The first batch I made I tried melter both kinds together at the same time and at full power and they came out dry and crumble 🙁 But 2nd time around came out much better!

    3. I melted the chocolate and butterscotch chips together. Mine don’t look like the picture, but they still taste delicious. I think there’s a step missing.

  1. thinking about baking these for a church bake sale. Was wondering how long they would hold without being frozen and can they be frozen?!

  2. I HATE peanut butter. Will the topping be too hard without it? Or would it work to add some caramel sauce to chips and rice cereal?

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