No bake peanut butter bars

Finally! We've had temperatures in the 70s and I could not be more happy!  I am completely adapted to typical Seattle weather.  I grew up in a very hot climate, but everyone had air conditioning, and lots of people have swimming pools.  When you don't have all these wonderful things to help you beat the heat, you start to get a little cranky.  However, I have a cure for this crankiness....no bake peanut butter bars!  No need to turn on your oven and only 6 ingredients separate you from this tasty treat.   

These bars taste very similar to Reese's peanut butter cups. Who doesn't love a Reese's peanut butter cup? Did I tell you about the blizzard I recently had? Reese's peanut butter cup pie! Um, yeah...awesome.  Peanut butter cups, pie crust, peanut butter chunks.  I typically get a mini size, but this time I went for small (wanted a large) and didn't have a single ounce of guilt about it.  I hope you have a DQ near you because this blizzard is worth every last bite. If you don't immediately have access to a DQ, make these bars.  I can't decide if I prefer them at room temperature, or right from the fridge.  I may need to make another batch for more research.  

No Bake Peanut Butter Bars

1 cup butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup peanut butter + 4 Tablespoons reserved

1 teaspoon vanilla

1 and 1/2 cups milk chocolate chips

In a medium bowl combine melted butter, graham cracker crumbs, powdered sugar, 1 cup peanut butter.  Once combined, press into 9x13 pan.

Using your microwave, melt chocolate chips and peanut butter, stirring at 30 second intervals.  Spread over peanut butter layer. Refrigerate for at least one hour prior to cutting.  

*I kept the pan in the fridge because of the warm temperatures.

*I think you could easily cut this in half and use a 9x9 pan, but I don't know why you would want to.

I hope you're making these right now....or eating that blizzard.

Here's another great no bake cookie recipe.

Monkey Cupcakes, Banana with Peanut Butter Frosting

This summer we have been to approximately 534 birthday parties.  I tell everyone that my 2-year-old daughter has more friends, and gets invited to more parties than I do.  I'm not really complaining though.  All of these parties have a few major components in common.  My favorite? Cake.  Lots of parents are polite/concerned about their children's sugar intake and share with their kiddo.  Not me. We'll be taking two cupcakes please.  

I made these extra special cupcakes for one of Peyton's little buddies. He is a special friend who we've known since he was a newborn.  His birthday was a few weeks ago and we were finally able to get together and celebrate.  Things have been busy for him: he turned two and became a big brother all in a matter of 24 hours.  Lots of adjustments, but everyone deserves some cake and friends on their birthday.  When his mom told me she was doing a Curious George theme I knew I had to create a monkey cupcake.  

I did a simple banana cupcake with peanut butter frosting.  The "face" is made up of vanilla wafers and Betty Crocker decorating gel in black and red.   I'm only sorry that I did not take proper "blog photos."  They were so fun and tasty that I just had to share.

Monkey Cupcakes, Banana with Peanut butter frosting

Banana cupcakes

adapted from my banana cupcakes, makes 24
2 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1/2 cup buttermilk
1/3 cup vegetable oil
3 large, ripe bananas, mashed
1 teaspoon cinnamon
1 teaspoon vanilla
Preheat oven to 350 and line muffin tin with papers.
Whisk together flour, baking powder, baking soda and salt in a medium bowl; set aside.
With a hand or stand mixer beat the sugars and eggs until pale and fluffy. Beat in buttermilk.  Gradually beat in oil.  Add bananas, cinnamon, and vanilla.  Add in flour mixture and stir until just combined.  Bake for 16-18 minutes, or until tops are golden brown and a tester comes out clean.  Cool before frosting.
Peanut butter frosting
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla
5 Tablespoons softened butter
1/3 cup heavy cream
Combine all ingredients except for heavy cream, scraping bowl as needed. Once combined add heavy cream and beat on high until smooth and creamy.
Cupcake assembly
For monkey faces you will need regular and mini sized Nilla wafers
Frost cupcakes in a smooth layer.  Place large vanilla wafer at the bottom middle of the cake.  Place two small wafers on either side of the cake.  You may have to use some pressure to get the "ears" to stay in; the frosting will help them adhere.  Create eyes and nose with black decorating gel and a smile with the red gel.

These cupcakes were a huge hit with the toddlers.  They honestly took no time to put together. A simple way to add some fun to any party.

Oh yeah, I completely recommend dipping some vanilla wafers in the peanut butter frosting.

Peanut butter and Jelly Muffins

A PB&J sandwich can instantly make you feel like a kid.  I love the simplicity of it, yet it holds a lot of weight.  Like I mentioned, you can instantly be transported to your childhood.  You might be taken back to school, your favorite lunch box, and a tiny carton of milk.  You might think of warm summer days, having a picnic lunch, going to the pool.  My most recent memories of peanut butter and jelly are from my pregnancy and now sharing lunches with Peyton.  I love how adults and children alike both love this sweet little sandwich.

These muffins are about as easy as the actual sandwich.  Mix together wet ingredients and stir them into dry ingredients, toss in some jam, wait by oven.  These are perfect for snack, lunch, or with scrambled eggs for breakfast.  Muffins are a favorite here in our house, but don't worry, nothing can ever replace our favorite peanut butter and jelly sandwich.

Peanut Butter and Jelly Muffins

from the Recipe Girl cookbook

makes 12 muffins

1 and 2/3 cups all-puropse flour

1/2 cup brown sugar, packed

1 Tablespoon baking powder

1/4 teaspoon salt

3/4 cup milk

1/2 cup creamy peanut butter

1/3 cup vegetable oil

1 egg

1 and 1/2 teaspoons vanilla

1/2 cup of your favorite jam, I used strawberry

Preheat oven to 350.  Line muffin tin with paper liners.  

In a large bowl whisk together flour, brown sugar, baking powder, and salt.

In a medium bowl whisk together milk, peanut butter, oil, egg, and vanilla.(The peanut butter may still be lumpy)  Stir the wet ingredients into the dry ingredients, mixing until just combined.  Scoop about two tablespoons of batter into the bottom of each muffin cup (I used an ice cream scoop).  Spoon a heaping teaspoonful of jam on top of each scoop of batter. Top jam with another tablespoon or two of batter, using all remaining batter.

Bake for 20-25 minutes or until muffins turn light brown and are firm to touch.

Better act fast...little hands just can't resist them!

Peanut Butter Blossoms with chocolate chips

Yes, more cookies.  Yes, more peanut butter and chocolate. Forgive me, okay? This is such a classic cookie, but it's my first time making them.  I wish I hadn't waited so long!  Definitely one of the easiest recipes you can find.  You most likely have all the ingredients in your pantry. 

With Valentine's day right around the corner, it's a good time to stock up on chocolate. If I'm being honest, Hershey Kisses are not my favorite chocolate.  Oh, trust me, I will eat them...a lot of them, but I never go out of my way to buy them.  Kisses are just perfect in these cookies though!  I used Kisses with almonds because I made them with a friend in mind.  I also tossed in some chocolate chips because you know, why not?

Peanut Butter Blossoms with chocolate chips

adapted from Brooklyn Farm Girl

1/2 cup butter, melted

3/4 cup creamy peanut butter

1/2 cup sugar

1/2 cup brown sugar, packed

1 egg

1 teaspoon vanilla

1 and 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips

1 bag Hershey Kisses

sugar for rolling cookies in

Preheat oven to 350.  In a large bowl, using a hand-held or stand mixer, beat together butter, peanut butter, sugars, egg, and vanilla until fully combined about 1 minute.

Add in flour, baking powder, baking soda, and salt.  Mix on medium speed until combined.  Lastly, fold in chocolate chips.  Roll dough into balls about 1 inch.  Roll in sugar and place on ungreased baking sheet. Bake for 10-12 minutes, until cookies start to just turn brown.  Immediately upon removing from oven, press a kiss into the middle of each cookie.  Allow to cool on sheet for 5 minutes before transferring to wire rack.  Store in airtight container.

I told you! So easy and tasty.  I'm not sure what you're still doing sitting around reading this...get to baking!

Peanut butter filled brownies

My friend Becky recently posted a recipe very similar to this on my Facebook page.  She said this recipe made her think of me.  I realized this means one of two things: Becky thinks I am as awesome as peanut butter and chocolate, or as a fellow mother of a toddler, this was Becky's cry for help....she needed chocolate and peanut butter in her life immediately.   I was meeting up with her for our monthly mom's night out, so I hopped in the kitchen.  

With Halloween coming up, I decided to add some fall/Halloween color.  I had some Reese's mini pieces in the cupboard and they were the perfect addition to these brownies.  You can easily sub peanut butter and chocolate baking chips for the Reese's.  These brownies bake up in a muffin tin and you get the perfect combination of peanut butter and chocolate in each bite. The peanut butter is just spooned in when the brownies are still a little warm, couldn't be any easier. I had a few extra for Darling Husband to try, he's not the biggest peanut butter fan (say what?), and he loved them!  That's a success in my book!

Peanut butter filled brownies

from Bake or Break

3/4 cup sugar

1/4 cup butter

1 Tablespoon water

3/4 cup semi-sweet chocolate chips

1 egg

1 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon baking soda

1 ten ounce bag Reese's mini pieces

3/4 cup creamy peanut butter

Preheat oven to 350.  Generously spray muffin tin with cooking spray

In a large microwaveable bowl combine sugar, butter, and water. Microwave for 1 minute or until butter is melted. Stir in 3/4 cup semi sweet chips until melted.  Stir in egg and vanilla. Fold in flour and baking soda, stirring until blended.  Add 1 cup Reese's mini pieces.  Spoon batter by heaping tablespoon into prepared muffin tin.  Bake for 13-15 minutes or until top is set, don't bake any longer than 15 minutes.  Place pan on rack to cool.  Centers of brownies should fall upon cooling, but if not, use the back of a spoon to tap the centers. 

Place peanut butter in a small microwave safe bowl.  MIcrowave for 45 seconds.  Spoon peanut butter into the center of each brownie, just enough to fill each to the top.  Sprinkle with more Reese's mini pieces.  Allow to completely cool in pan before removing.

 

I really liked these brownies.  Super easy and tasty. They are perfectly portable, so great to make for people who post a recipe on your Facebook

Peanut Butter Banana Muffins

Yes, the 105th recipe I have posted with peanut butter and banana.  Sorry, but it's just a combo that I love!  These muffins are perfect for breakfast or just when you need a snack.  They combine banana, peanut butter, and get an extra protein boost from Greek yogurt.  Yep, I used Chobani banana flavored yogurt.  Yum! Greek yogurt adds that extra protein, keeps the muffins moist, and adds a slight tang to the flavor.   With only 1/4 cup brown sugar, these are perfect to share with the kiddos.  I even used whole wheat flour to up the healthy factor!

Don't go worrying that these are blah, health-nut muffins.  I sprinkled a few chocolate chips on a couple of these little guys.  Chocolate chips, banana, and peanut butter...perfect combo!  

Peanut Butter Banana Muffins

adapted from Craving Chronicles

3/4 cup all purpose flour

3/4 cup whole wheat flour

1/4 teaspoon salt

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

2 ripe bananas

1/4 cup brown sugar

6 ounce cup Chobani banana Greek yogurt

2 Tablespoons milk

1 egg

1/2 cup peanut butter

1 teaspoon vanilla

Preheat oven to 375, prepare your muffin pan with paper liners

Whisk together flour, salt, baking powder, baking soda, and cinnamon in a small bowl.  In a large bowl mash together bananas and brown sugar with a fork.  Add Greek yogurt, milk, egg, peanut butter, and vanilla.  Whisk to combine, mixture will be lumpy.  Add dry ingredients and stir until just combined, careful not to overmix.  Scoop batter into prepared muffin tin, filling about 3/4 full.  Bake for 15-18 minutes, or until a toothpick comes out clean.  

*If you'd like to add chocolate chips, you can either fold in about 1 cup prior to baking, or place a couple on top of muffins prior to baking.

Easy and tasty?  I'll take two right now please.  The perfect muffin when you need a grab and go breakfast, a mid-day pick-me-up, or just a little treat.  Go ahead...you know you want to!

Homemade Lara Bars

Lara Bars are a favorite snack at our house.  P and I share them a few times a week.  I haven't sampled all the flavors, but peanut butter cookie is our top choice.  Unless I get them on sale, they can get expensive.  After looking at the ingredients (peanuts, dates, and salt) I figured I could try and make them myself.  A quick internet search led me to many other people who had the exact same thought!

It only took about 15 minutes to whip these together.  I did a peanut butter cookie version, and then decided to add some chocolate chips to my next batch.   Of the two, the peanut butter cookie was my favorite.  The chocolate chips didn't add the flavor I was hoping for, but I'll definitely still gobble them up.  I purchased both the peanuts and dates on sale, spending about 12 dollars. For each batch, I ended up with about eight bars.  Cheapest I typically find Lara Bars is one dollar.  I still have enough peanuts to make a few more batches.  Huge savings!  Plus there's not the waste and garbage with all the packaging!

Peanut Butter Cookie Lara Bars

adapted from edible soundbites

2 cups roasted peanuts

2 cups pitted dates (8 ounce package)

pinch of salt (if your peanuts are salted you can skip this step)

1/2 teaspoon vanilla (optional)

1/2 cups chocolate chips if you'd like a chocolate version

Process peanuts in your food processor, until they are finely chopped.  Pour in vanilla and salt. Add dates and process until dates and peanuts start to form a paste.  Add chocolate chips last if you choose to add them and process until mixed in.

To form bars place a large piece of saran wrap flat on your counter.  Pour the dough in the middle of the saran wrap and form into a ball.  Fold the saran wrap over the top of the dough.  Flatten with a rolling pin into a square shape about 1/2 inch thick.  Refrigerate for at least 30 minutes, then slice into bars.  Store in refrigerator, individually wrapped or in a large ziploc.

Another easy recipe that was baby approved!  I'll definitely have to try some other flavors.  Oh, and if you eat this right from your food processor you may just convince yourself you're eating peanut butter cookie dough. Not that I was shoveling it in by the spoonful or anything.

Peanut Butter Banana Oatmeal Bars

So sorry about my long absence here on the blog!  We just moved into our new home and only got our Internet set up last week!  A week without Internet is just the worst! Thank goodness I have my trusty Iphone!  We've had a lot going on, and I'll fill you in on the new place, but here's a quick recipe.  This is the first thing I baked in my new kitchen!  I probably should have made something super impressive and delicious.  Honestly though, this was pretty delicious.  P and I enjoyed it for breakfast for a couple days.

I love quick and easy breakfasts and these bars fit the bill. Very few ingredients and only 1/4 cup brown sugar!  Perfect to share with the little ones.  I, of course, like to spread mine with a little extra peanut butter.  These were simple enough that I could do most of the work while the baby ran around the house.  A little yogurt on the side and we were satisfied till lunch!  Great to eat on the go for those who are too busy to sit down to breakfast.

Peanut Butter Banana Oatmeal Bars

1 and 1/2 cup old fashioned oats

1/4 packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup milk

1 egg, lightly beaten

1 large ripe banana, mashed

1/4 cup creamy peanut butter

Preheat oven to 350.  Prepare 8x8 square baking pan with cooking spray or parchment paper.

Mix together oats, brown sugar, baking powder, salt, and cinnamon.  Add in the vanilla, milk, and egg. Stir together.  Finally add banana and peanut butter.  Stir until ingredients are fully combined.  Pour into baking pan and spread evenly.   Bake for 20 minutes.  Cut into squares and enjoy!  Store in airtight container for up to three days.

Baby approved!  Looking forward to sharing more treats with her, and you, from our new home and kitchen!

Blondies with peanut butter and M&Ms

Friends, ever have one of those days? Weeks? Months???  I hear ya! Trust me, I know people have much, much bigger problems than I do.  I know this.  Which is why my day can be simply made better with peanut butter.  Baking makes me feel better.  Eating makes me feel best.

Just to give you a little insight...you know that baby I have?  Little Miss P?  

Well the other day, she was in the car.....by herself....with my keys.

I was outside....doors were locked....AAA had to help us.  

See my dilemma?  I had to have blondies.  I also had to have wine, but that was later that evening.  I had some M&Ms that I got for a steal after Easter.  Yep, throwing those in.  Also, of course, peanut butter.  I was having a DAY people!  I needed peanut butter.

Make these if you're having a day, or if someone you know is having a day.  And don't you dare feel bad about eating the whole pan.

Blondies with Peanut Butter and M&Ms

adapted from my Betty Crocker cookbook
1/2 cup butter
2 cups brown sugar
1/2 cup creamy peanut butter
2 and 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla 
1 cup M&Ms
Preheat oven to 350.  Grease a 9x13 pan and set aside.
Melt the butter in a medium saucepan over medium heat.    Remove from heat and add brown sugar. Once that is combined stir in peanut butter.  Set aside and let cool.
Sift together flour, baking powder, baking soda, and salt.  Set aside.
Stir eggs and vanilla into the peanut butter mixture.  Fold in the dry ingredients until just combined.  Don't overmix.  Fold in M&Ms.  ( I saved a few to press right into the top of the dough) Spread evenly in your pan and bake for 25-30 minutes.  I would not bake for more than 30 minutes.  Allow to completely cool in pan before cutting into squares.  I like to use a pizza cutter for cutting bars.

Blondies are just so simple to make.  You don't even need softened butter. You can run into your kitchen and make these right now...and I don't know why you wouldn't.  Don't you feel better just thinking about it?
On a completely separate note, have you heard Google Reader is about to meet its demise?  I'm bummed because I've used it for quite a while to follow all my favorite blogs.  I know people have desperately been searching for a substitute.  I have decided to use bloglovin'.  I like it so far and can even read on my iPhone using their app!   
Check it out or let me know what reader you have switched to!
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Peanut butter cookies with Reese's pieces and chocolate chips

I crave peanut butter.  I eat it with a spoon.  I eat it with crackers.  I eat it in cookies.

Peanut butter cookies are tough for me.  I don't like them crispy. Soft and peanut buttery all the way.  It's tough to get the perfect balance.  I think these cookies achieved this.

I've had these Reese's pieces in my pantry for a while.  To be honest, I can't believe I haven't eaten them.  Throwing them in these cookies just made sense.  I was going to just do the Reese's pieces, but how could I leave out peanut butter's best friend?? Chocolate chips were added to the dough.  I used large, milk chocolate chips.  Every bite of these cookies had a little extra peanut butter and chocolate flavor.

This dough was chilling in my fridge for about 8 hours.  For me this just came out of necessity.  I was busy with two Peytons (better luck next year Broncos) and baking cookies would just have to wait.  I would recommend chilling the dough for at least 1 hour.  I've been doing this with most of my cookies lately, it just gives the flavors more time to meld.  Give it a try.

These cookies were shared with some of my favorite girls: my book club.  We always enjoy great food and great laughs.....basically a perfect combo.  Just like these cookies.  I told myself I would only eat one.  Do you think I stuck to that plan?  Are you up to the challenge? 

Peanut Butter Cookies with Reese's Pieces and chocolate chips

Makes about 30 cookies

1/2 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

1 cup creamy peanut butter

1 Tablespoon vanilla 

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup all purpose flour

2 cups Reese's pieces

1 cup milk chocolate chips

In a medium bowl mix baking soda, salt, and flour. Set aside.

Using a hand-held or stand mixer, cream butters and sugars together until smooth, for about 2 minutes. Mix in the peanut butter, egg, and vanilla. Slowly add in flour mixture. Once combined, fold in Reese's pieces and chocolate chips.  At this point you can toss the dough in the fridge to chill for a while, or bake immediately in an oven heated to 350.  Use a medium cookie scoop or large tablespoon to drop dough on a lined cookie sheet. Bake for 8-10 minutes.  Cookies may appear underdone, but don't bake for more than 10 minutes.  Trust me.  Allow to cool on a wire rack.  

Shoot, I hope you all haven't made some resolutions to not eat cookies.  If you have, throw that out the window and get to eating.  There's always next year...

Peanut Butter Chocolate Bars

As you know, I am not opposed to using box mixes to create a baked good.  I mean, time is a luxury these days and every so often you have to bring in some reinforcements.  I was pretty happy when I stumbled upon the Cake Mix Doctor.   Tons of great ways to use cake mix in recipes.  I had some yellow cake mix in the pantry ready for some baking.  

Yellow cake mix, peanut butter, chocolate. All together these ingredients made a tasty bar with just enough peanut butter flavor, you would never guess they were made with a boxed cake mix.  Don't take my word for it...make them yourself!

Peanut Butter Chocolate Bars

recipe adapted from The cake mix doctor

1 package (18.25 ounce) yellow cake mix

1 cup peanut butter

8 Tablespoons melted butter

2 eggs

2 cups semisweet chocolate chips

14 ounces sweetened condensed milk

2 Tablespoons butter

2 teaspoons vanilla

Preheat oven to 325.  Line a 13x9pan with parchment paper.

Place the cake mix, peanut butter, butter and eggs in the bowl of your stand mixer and beat on low for one minute.  Scrape down the sides of the bowl until completely mixed. Batter will be thick.  Reserve 1 1/2 cups of batter for your topping.  Spread the remaining mixture in the bottom of your pan, using your fingers to completely cover the bottom of the pan.  

For the chocolate filling:

Place chocolate chips, sweetened condensed milk, and 2 Tablespoons butter in a medium pot over low heat.  Stir until chocolate is melted and ingredients are combined, about 3 to 4 minutes. Remove from heat and add vanilla.

Pour chocolate mixture over crust, using a spatula to spread evenly.  Use your fingertips to crumble the reserved batter over the top of the chocolate layer.

Bake until golden brown 25-30 minutes. Allow to cool completely before cutting.

Easy enough right?  People will be pleasantly surprised to know you created these bars from a cake mix..but you don't have to tell them if you don't want to!

Pay Day, peanut butter, and chocolate bars

Sometimes there are candy bars that are just underrated!  I think the Pay Day is one of those.  Rarely do I see anyone buy a Pay Day.  It's a tough market when you are competing with Peanut Butter Cups and M&Ms.  Whenever I see a little Pay Day in a candy dish, I grab it.  They remind me of my old job and my sweet boss who would throw the fun size bars in her candy dish.  Whenever I would eat one, I would think, "why don't I eat these more often??"  Now I don't buy them because candy bars are too darn expensive! I'd rather buy a big bag of M&Ms, eat the entire thing, and cut my losses.

This bar celebrates my love for the Pay Day and chocolate and peanut butter.  Very simple peanut butter cookie base with some chopped up candy bar and chocolate chips. I think I'll try it with some other candy bars too.  But for now, the Pay Day is the star of the show.

Pay Day, peanut butter, and chocolate bars.

makes 1 8x8 pan

1 1/2 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 cup brown sugar

1/4 cup sugar

1/2 cup melted and cooled butter

1 cup peanut butter

1 egg

1 tsp vanilla

1 cup chocolate chips

2 king size Pay Day bars, chopped

Preheat oven to 350, grease pan.

In a small bowl combine flour, baking soda, and salt; set aside.

In the bowl of a stand mixer combine, melted butter, brown sugar, sugar, and peanut butter until light and creamy. Add egg and vanilla.  Once combined, add dry ingredients and mix on low speed.  

Press half of the peanut butter cookie mixture in the bottom of pan. Sprinkle chocolate chips and chopped Pay Day bars over the top.  Crumble remaining half of peanut butter cookie dough on top.  Bake for 20-25 minutes.

This bar is sure to satisfy your peanut butter cravings. What's your favorite forgotten candy bar?

Marshmallow and Rice Krispie topped brownies.

These are some of the easiest brownies you can make.  Honest.  The brownies are from a box.  I love box brownies. For this recipe, you just add a few ingredients and you've taken your box brownies to a whole new level. 

I first had these brownies at a work party.  One of my favorite coworkers, Ganel, brought them in to share.  I was obsessed after my first bite.  She gave me the recipe, but I misplaced it.  I knew the basic ingredients and just played around with the measurements.

You have three layers:

baked brownies

marshmallows:

rice krispies mixed with peanut butter and melted chocolate chips:

as you can see the top layer didn't turn out so pretty for me, but it's the taste that matters!

Marshmallow and Rice Krispie topped brownies

One box brownie mix, family size, prepared as directed.  My favorite from the store is Duncan Hines.

4 cups mini marshmallows

1 cup chocolate chips, milk chocolate works best

1 cup creamy peanut butter

1 1/2 cups Rice Krispies

Bake brownies as directed for a 9x13 pan.

Remove from oven and spread mini marshmallows in a single layer. Return to oven and bake until melted, about 3 minutes.  Remove from oven.

Meanwhile, melt peanut butter and chocolate chips until smooth.  Stir in Rice Krispies and mix well. Spread on top of marshmallows and brownies.  Allow to cool.

This is a treat that can't miss. The marshmallows add a different flavor and the top layer is a nice crunch.  These are too easy to make and eat!

This baby has nothing to do with this recipe.......I just love her!