This blog post will be brief because, well, look at the
picture. Do I really need to go on and on gushing about how good these are? The
name alone, Peanut Butter Cup Crack Brownies, pretty much says it all.
I'd
seen this recipe, as perhaps many of you had, making the rounds on
Facebook. After seeing it again and again, I finally caved and decided I had to
make it. I made a big pan, divided it up between my dad, and my two sons and
their families, and waited for the response. As you can well imagine,
thumbs up all around. These are easy to make, rich, sweet, chocolaty, peanut
buttery, and delicious. Need I say more?
Oh. P.S. It's my birthday!
Peanut Butter Cup Crack Brownies
1 pkg. fudge brownie mix (not family sized)
½ cup chopped salted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1¼ cups creamy peanut butter
1 Tablespoon butter
1½ cups crispy rice cereal
1 teaspoon vanilla
¼ teaspoon kosher salt
Preheat oven to 350°F.
Prepare brownies according to package directions. Spread into a greased
and foiled-lined 9” x 9” pan. Bake for 17-20 minutes, until
a toothpick inserted near the center comes out with moist crumb.
Remove from oven and sprinkle with chopped peanut butter cups
and chopped peanuts. Bake 4-6 minutes longer or until chocolate
is melted. Cool on a wire rack.
Meanwhile, in a microwave-safe bowl, melt the chocolate chips,
peanut butter, and butter; stir until smooth. Fold in the cereal, vanilla, and
salt. Carefully spread over brownies. Chill until
chocolate is set, about 2 hours. Cut into squares to serve.
Slightly adapted from Taste of Home
This post is linked to: Over
the Moon, Merry Monday,
Dishing
It & Digging It, Art of Homemaking, Amaze
Me Monday, Busy Mondays, Inspiration
Monday,
