Peanut Butter Macadamia Brownie Crispies are a candy-lover’s dream. Chocolate, peanut butter, macadamia nuts, and marshmallows in a decadent brownie. What more could you want?
You may wish to cut these bar cookies smaller than usual, because they are quite rich and decadent, almost like eating a candy bar.
Peanut Butter Macadamia Brownie Crispies Recipe
1 package family-style brownie mix
2 large eggs
2 cups mini-marshmallows
1 cups semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup crispy rice cereal (such as Rice Krispies®)
1/4 cup macadamia nuts, coarsely chopped
Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with nonstick foil.
Prepare and bake brownies as directed, using 2 eggs. Remove from oven. Sprinkle marshmallows on top and return to the oven. Bake 3 minutes longer. Let cool to room temperature.
Combine chocolate chips and peanut butter in the top of a double-boiler (see Notes). Stir until chocolate chips are melted and all is combined. (You may also use the microwave to gently melt the chocolate chips.) Add crispy rice cereal and macadamia nuts. Mix well.
Spread mixture over marshmallow layer. Refrigerate until topping is firm. Cut into bars to serve. Refrigerate any leftovers.
Yield: 24 to 36 bars, depending on cut size
• If you do not have a double-boiler, use an oven-safe glass bowl or aluminum bowl over a simmering (NOT boiling) saucepan of water.
• If using the microwave to melt the chocolate, use 30-second increments, stirring each time. The chips will retain their shape, even when they are actually soft enough to stir, so don’t go by looks. Over-heating the chocolate chips will cause the chocolate to seize up and become grainy. Heat only until almost all of the chips have melted. They will melt more as you stir.
Peanut Butter Macadamia Brownie Crispies Recipee Photo ©2020 Peggy Filippone