These brownies are perhaps the greatest thing since sliced bread. Since Easter is upon us, you’re bound to have some Reese’s Peanut Butter Eggs around. So chop them up and prepare to be amazed by the extreme peanut butter chocolate experience of these brownies!
Thank you Brown Eyed Baker!
1 batch of your favorite brownie recipe for a 9×13-inch pan (Let’s be real…you can use a mix. which if made with yogurt as described here, practically qualifies as healthy in my book)
About 8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips (or a combination of milk and semi sweet)
1½ cups creamy peanut butter (try natural peanut butter…again, HEALTHY! Hello mono-unsaturated fats)
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal
1. Prepare the brownies but bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the chopped peanut butter cups. Return to the oven and bake for another 5 minutes.
2. In the mean time, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat.
3. Remove the brownies from the oven and evenly spread the chocolate and peanut butter mixture over top. Refrigerate for 2 hours before attempting to cut, or you’ll have a peanut buttery chocolately mess on your hands…but I’m not saying that’s a bad thing.