Just like I wouldn't want to wait too long for another girl's trip, I would suggest you not wait too, too long (or years even) before making these Cocoa Krispie Peanut Butter Brownie Bars. They are wicked, sinful, too good to be true, seriously scrumptious confections. But for those of you who decide to put this recipe on pause, then I give you permission to wait until cooler temperatures arrive as I think these bars would be the most perfect treat to serve at a fall or winter gathering.
A few months back I came across a recipe for Chocolate and Peanut Butter Bars published by Taste of Home. Almost anything made with chocolate and peanut butter speaks my sweet tooth love language. It is one of my unwritten rules, but rarely do I make a found recipe 'as is'. Sometimes I make subtle changes to the recipe, while other times the changes are a bit more significant. Using Taste of Home recipe as an inspiration, these sweet, creamy, crunchy Cocoa Krispie Peanut Butter Brownie Bars exceeded my wildest expectations. They are a more decadent, dare I say better(?) version of the original recipe.
Instead of using only a boxed brownie mix for the bottom layer, I made an enhanced version of a boxed mix. Replacing water with milk as well as adding an additional egg yolk, Kosher salt, instant expresso, and vanilla yielded an even better brownie. Instead of using regular krispie rice cereal I used a cocoa krispie cereal to create an even richer, more chocolatey bar. In addition to swapping out semisweet chocolate chips with milk chocolate chips (although a combination of milk and semisweet would be good), the top of the bars were lightly sprinkled with some flaky sea salt.
Because I used an 18 ounce brownie mix (see notes), I needed to make some adjustments to both the pan size and baking time. Instead of using a 9" x 12" (or 9" x 13") metal baking pan, I used a 7 1/2" x 12 1/2" inch pan. If you don't own this smaller, odd sized pan, I recommend you look for a brownie mix having a baking pan size option of 9" x 12" (or 9" x 13"). It's important that the bottom brownie layer be neither too thin nor too thick. Whatever you do, do not make these Cocoa Krispie Peanut Butter Brownie Bars in a 9" x 9" sized pan as your second and third layers will be much too thick. And you will also end up with less bars!
For the middle layer, chunky peanut butter is dolloped on top of and spread evenly over the warm baked brownie layer. Placing the brownies in the refrigerator for about 15 minutes to let the peanut butter layer set up a bit makes spreading the top layer much easier. Then once the cocoa krispie-peanut butter-chocolate layer is added, the brownies are chilled for at least 75-90 minutes before they are cut into bars.
If there was ever a brownie bar giving semi-homemade a good name, this would be the one. And. if by chance you are a big fan of chocolate and peanut butter, you will be over the moon over these slightly decadent, over the top scrumptious, deeply flavored Cocoa Krispie Peanut Butter Brownie Bars. So what are you waiting for?
Recipe
Cocoa Krispie Peanut Butter Brownie Bars
Makes 24 bars (1 1/2" x 2 1/2")
Ingredients
1 package premium brownie mix (at least 18 ounces) - See notes.
1 large egg
1 large egg yolk
1/4 cup whole milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/4 teaspoon Kosher salt
1/2 teaspoon instant espresso or instant coffee
1 1/2 cups (400g) crunchy peanut butter
2 cups (344g) milk chocolate chips (or use half milk chocolate and half semisweet chocolate chips)
1 cup (278g) creamy peanut butter
3 cups (120g) cocoa krispie cereal
Flaky sea salt for finishing
Directions
Bottom Brownie Layer
1. Use the ingredients listed above, do not follow the package ingredient directions.
2. Preheat the oven to 350 degrees (F). Line a metal baking pan with parchment paper and set aside.
3. In a large bowl, whisk together the eggs, milk, oil, and vanilla until blended.
4. Add in the brownie mix, kosher salt, and instant espresso/coffee. Mix until blended but do not over mix
5. Pour the batter into the pan and smooth the top using an offset spatula.
6. Baking time for the 7 1/2" x 12 1/2" pan was 22-24 minutes. If using a brownie mix with a 9" x 12" baking pan option, follow the baking directions, but check for doneness earlier than the recommended baking time.
7. Remove the pan from the oven and let sit for a couple of minutes before adding the middle peanut butter layer.
Crunchy Peanut Butter Layer
1. Drop spoonfuls of chunky peanut butter evenly over the still warm brownie layer. Smooth using an offset spatula so you have an even layer of peanut butter.
2. Place in the refrigerator for about 15 minutes to let the peanut butter layer set up slightly.
Cocoa Krispie Peanut Butter Chocolate Layer
1. In the top of a double boiler, add in the peanut butter and chocolate chips. Over low-medium heat, stir until the chocolate has melted and the mixture is smooth.
2. Remove from the heat and stir in the cocoa krispie cereal.
3. Drop spoonfuls of the mixture over the peanut butter layer. Spread evenly using an offset spatula. Lightly sprinkle with some flaky sea salt.
4. Place the pan in the refrigerator and chill for 75-90 minutes before cutting into bars.
5. Serve the chilled bars immediately. If not inhaling immediately, keep the bars covered in the refrigerator.
Notes: (1) I used the Ghiradelli Double Chocolate Brownie Mix (18 ounce). The directions on the box did not give a 9" x 12" (or 9" x 13") baking pan option so I adjusted the pan size. Had I used a larger pan, the bottom brownie layer would have been much too thin. There are brownie mixes out there giving a 9" x 12" (or 9" x 13") baking pan option. I recommend you use one of them if you don't have a smaller sized pan. (2) A 16 ounce jar of crunchy peanut butter will yield the 1 1/2 cups needed for the middle peanut butter layer.
Lake Michigan at Long Beach, Indiana (August 2021)
