These Marshmallow Crunch Brownies are decadent, chocolatey, gooey, and crispy. Imagine a fudge brownie, a s’more, and a rice krispie treat combined into one dessert. They’re easy to make, especially with a box mix, and perfect for satisfying your sweet tooth. Enjoy them as-is or with a scoop of ice cream for an extra indulgent treat.
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Make brownies according to package directions.
Immediately sprinkle marshmallows over the top and put back into the oven for 3 minutes or until melted. Remove from oven and let cool.
In a medium saucepan over medium heat, melt butter, then add peanut butter. Stir until smooth.
Turn heat down to low and add chocolate chips, stirring until melted. Then add Rice Krispies and combine thoroughly.
Spoon the chocolate layer over the marshmallow layer.
Refrigerate for 30 minutes before cutting.
For an extra indulgent treat, serve these brownies with a scoop of ice cream and a drizzle of Kahlua.
Wrap the brownies tightly to keep them fresh for 3-4 days.
Ensure the marshmallows are evenly melted for a gooey texture.
Can I use a different brownie mix?
Yes, you can use any brownie mix you prefer, but the Ghriardelli double chocolate brownies add a rich flavor.
Can I substitute peanut butter?
Yes, you can use almond butter or sunflower seed butter as a substitute for peanut butter.
How do I store these brownies?
Store them in an airtight container at room temperature for up to 3-4 days or refrigerate for longer freshness.
Can I make these brownies without marshmallows?
The marshmallows are essential for the gooey texture, but you can experiment with other toppings if desired.
Can I freeze these brownies?
Yes, you can freeze them. Wrap them tightly in plastic wrap and store in an airtight container for up to 2 months.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
