Spicy Chocolate Peanut Butter Brownie Crisps

It’s Hatch Chile season once again, and for me, half the fun is finding creative new ways in which to use them. I decided to go with something sweet this year, and made these spicy brownie squares using Melissa’s Hatch Chile Clean Snax in the topping. Considering how addicting Clean Snax are (the zesty Hatch Chile variety in particular), I figured the brownies would be as well. I wasn’t wrong. They are so good!

Spicy Chocolate Peanut Butter Brownie Crisps

1 package Ghirardelli Chocolate Supreme Brownie Mix

1½ cups Jif Extra Crunchy peanut butter

2 cups (12 ounces) semisweet chocolate chips

1 cup Jif creamy peanut butter

1 cup Rice Krispies

1 cup crumbled Melissa’s Hatch Chile Clean Snax

Line a 13” x 9” baking pan with parchment, letting ends hang 2” over the sides. Prepare and bake brownie mix according to package directions; pour into prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold.

Spread crunchy peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies and Clean Snax; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set.

Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

NOTE: Feel free to play around with the amount of Rice Krispies and Clean Snax. If you don’t want it quite as spicy, use ½ cup of Clean Snax and 1 ½ cups of Rice Krispies. Also, if spicy isn’t your thing, check out the other varieties of Clean Snax (almond and coconut are my two favorites), for an entirely different taste.

PRINT RECIPE

 

This post contains affiliate links.