Description
When brownies meet marshmallow fluff and crispy chocolate-peanut butter crunch—pure magic happens! These Brownie Marshmallow Crunch Bars are gooey, crackly, nostalgic, and so easy, you’ll want to make them for every bake sale, sleepover, or “just because” craving. They’re the edible hug you didn’t know your kitchen needed!
Ingredients
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1 (18.4 oz) box Pillsbury™ Chocolate Fudge Brownie Mix
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⅔ cup vegetable oil (or melted coconut oil)
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¼ cup water
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2 eggs (room temp)
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1 (12 oz) tub Pillsbury™ Vanilla Marshmallow Fluffy Frost™ (or marshmallow creme)
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2 cups semisweet chocolate chips
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1 cup creamy peanut butter (or sunflower seed butter)
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1 tbsp butter
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1½ cups crisp rice cereal
Instructions
1️⃣ Bake Brownies: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. Mix brownie batter as directed. Pour into pan, bake 25–30 mins until toothpick comes out with moist crumbs. Cool completely!
2️⃣ Marshmallow Layer: Spread Fluffy Frost™ evenly over cooled brownies. Lightly grease your spatula for smooth spreading!
3️⃣ Crunch Topping: In a saucepan over low heat, melt chocolate chips, peanut butter & butter until smooth. Remove from heat, stir in crisp rice cereal. Let cool 2–3 mins.
4️⃣ Assemble: Gently spread chocolate-cereal mix over marshmallow layer. Press lightly—don’t squish the fluff!
5️⃣ Chill & Slice: Chill in fridge at least 1 hr until topping is set. Cut into bars with a hot, clean knife for crisp edges.
Notes
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Add a swirl of caramel on the brownies before the marshmallow.
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Swap peanut butter for almond butter or Nutella!
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Stir in pretzel pieces for sweet-salty crunch.
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Store extras in the freezer—emergency chocolate fix, sorted!
Nutrition
- Calories: 290 cal Per Bar
- Fat: 18g
- Carbohydrates: 30g
- Protein: 4g