Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
Even though this is a holiday book focusing mainly on Christmas and Thanksgiving, I do love me some Halloween. It’s so fun to dress up, but let’s be real: the best part is the candy loot! Whether you’re still trick-or-treating, raiding your kid’s stash after their bedtime, or you have leftovers from handing it out, the candy is the best part. And one of the best candies for Halloween? Peanut butter cups, of course! These brownies have no shortage of those and pack a one-two punch of peanut butter goodness!
Ingredients[]
- 1 box fudge brownie mix, plus ingredients on back of box
- 16 peanut butter cups, chopped
- 2 cups semisweet chocolate chips
- 1¼ cups creamy peanut butter
- 1 tablespoon butter
- ¼ teaspoon kosher salt
- 2 cups crispy rice cereal
- 1 teaspoon vanilla extract
Directions[]
- Preheat the oven to 350°F.
- Line a 9-by-13 inch pan with foil or parchment paper, extending the sides of the foil over the edges of the pan.
- Spray the foil lightly with cooking spray; set aside.
- Prepare the brownie mix according to package directions for fudge brownies.
- Pour the brownie mixture into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs.
- Remove from the oven and immediately sprinkle with the chopped peanut butter cups.
- Cool completely.
- Combine the chocolate chips, peanut butter, butter, and salt in a medium saucepan over medium-low heat.
- Cook and stir until the mixture is smooth and melted, 5 to 7 minutes.
- Remove from the heat and stir in the crisp rice cereal and vanilla until fully combined.
- Spread the mixture evenly over the brownies.
- Cover and refrigerate the brownies until set and firmed, at least 2 hours, before cutting into squares to serve.
YIELD: 15-18 BROWNIES