Peanut Butter Cup Crack Brownies

Peanut Butter Cup Crack Brownies are completely over the top in the best way possible! Soft, fudgy brownies, with a layer of peanut butter cups, topped with a thick crispy peanut butter chocolate layer!

Peanut Butter Cup Crack Brownies | Cookies and Cups

These Peanut Butter Cup Crack Brownies are the dessert you should bring to any event where you want to seriously impress people. I can’t even begin to describe their deliciousness. They are consistently one of the most popular recipes on my website for good reason, EVERYONE LOVES THEM!

So I started with a box of Ghirardelli Double Chocolate Brownies… they are some of my favorite boxed brownies.

While they were baking I chopped up some peanut butter cups…
 photo IMG_9120_zps04f14a64.jpgIn all honesty I used peanut butter cup eggs that I have leftover from Easter. Shhh, don’t tell my kids.
Then I chopped up some peanuts…
 photo IMG_9119_zps9e957ca3.jpgMix those together.
 photo IMG_9126_zps6dc85b88.jpgWhen your brownie has 5 minutes left to bake pull it out of the oven and sprinkle your pb cups and peanuts all over the top…
 photo IMG_9127_zpsa0963514.jpgThe chocolate will get melty.

When they’re done pull them out and using an off-set spatula, spread them all over…
 photo IMG_9128_zpsa16890b6.jpgLet that situation cool.

Then melt some chocolate chips, peanut butter and butter in a bowl…stir in some vanilla, salt and krispie cereal…
 photo IMG_9136_zpsb5c86b55.jpgPour that all over top of the brownies.
 photo IMG_9144_zps60564266.jpgNow let that chill for about 2 hours.

When they’re set up you can dig in.
The foil makes the whole situation easier, so don’t forget to line your pan before you bake your brownies…
 photo IMG_9150_zpsda4da320.jpgThen go ahead and get to cutting…
 photo IMG_9151_zps882667fa.jpgGorg. Us.
Peanut Butter Cup Crack Brownies | Cookies and Cups
Have your your local rehab facility on speed-dial.  You’ll need them.

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Peanut Butter Cup Crack Brownies


Description:

makes 25 squares


Ingredients:

  • 1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
  • 1/2 cup chopped salted or honey roasted peanuts
  • 12 peanut butter cups, chopped
  • 2 cups semi-sweet chocolate chips
  • 1 Tbsp butter
  • 1 heaping cup creamy peanut butter (or 1 1/4 cups)
  • 1 3/4 cups crispy rice cereal
  • 1 tsp vanilla
  • 1/2 tsp – 1 tsp kosher salt

Instructions:

  1. Bake brownies according to package directions in a 9×9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
  3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
  4. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.
  5. Stir in cereal, vanilla and salt until evenly combined.
  6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
  7. Cut into squares to serve

Notes:

Store airtight for up to 3 days. You can store these at room temperature or in refrigerator.

Recipe adapted from bhg

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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185 Responses
  1. First, “Let that situation cool.” Haha…I love your way with words, Shelly.

    Second, OH my gosh! Do you seriously want me to be 400 pounds? My thighs rub together already! But, I think I’ll take a little extra inner thigh fat for these babies. Need to start getting ready for winter, you know. 😉

  2. Why is it peanuts and chocolate go so well together? Great photos, I didn’t even get down to the ingredients list before drooling uncontrollably.

  3. Barbara

    I had to come to your blog to read the complete instructions. somebody passed just the recipe to me and you don’t say what to do with the salt. I found it when I read the blog post, line by line, but you might want to add that to the “How to Make” section of the recipe. I have made these already without the sale (since I didn’t know where to put it)… and they were DIVINE! Everybody wants the recipe!

  4. sooooo, i have finally managed to round up all of the ingredients for this. they are patiently sitting in an Asda bag in my cupboard… hopefully tonight will be the night!

  5. dina

    question- i have the mini reeses. do still do 12 or should I add more?
    funny I didn’t read all the comments before sending my hubby to michael’s to get a 9×9 pan. I hope to get reply before baking?
    Thanks, Dina

  6. Mindy

    OMG these are so incredibly WONDERFUL, I’ve made them 3 times because after I made them the first time everyone requests them !!! Just made them again this morning and noticed the last ingredient is kosher salt (somehow I have missed this every other time I’ve made them) but I don’t see where to add it. Do I sprinkle on top ? Or add to the krispie mix ?

  7. Made these, INSANELY GOOD! They rocked, I rocked them. I bumped the recipe up by about 50% to accommodate a 9×13 pan and used my go-to non-mix brownie recipe and despite cooking them at 350 instead of 325 for 35 minutes which made them weird like crumbly cake they were still awesome. I can’t wait to try them with proper brownies for the base!! You rock girl! Crack is a good name!

  8. Dianna

    These look AMAZING!

    The pan size has been discussed already, but I wanted to clarify: the original BHG recipe calls for a 9×13 pan. So you just opted for the 9 inch pan and kept everything else the same, right? Did you really get 25 out of a 9 inch pan?

    1. shelly

      Well, I cut them small, because they are a little thicker. I tweaked some of the ingredients in the BHG recipe slightly to suit my taste, like adding more krispies…but I just prefer a thicker brownie!

  9. Lynn

    I made these last night and my girls and I just tried them-OMG! We’re in a sugar coma now, and it’s totally worth it. I’m taking these to a dinner tonight, and I’ll be surprised if any of them make it home!
    BTW, I made these in an 8 x 8 pan, and didn’t reduce any of the ingredients. They still turned out great…look forward to trying more of your recipes.

  10. Lynn

    I made these last night and my girls and I just tried them-OMG! We’re in a sugar coma now, and it’s totally worth it. I’m taking these to a dinner tonight, and I’ll be surprised if any of them make it home!
    BTW, I made these in an 8 x 8 pan, and didn’t reduce any of the recipes. They still turned out great…look forward to trying more of your recipes.

    1. shelly

      You could, but the chocolate layer on top might be a bit too thick. If you use the 8×8 I’d cut the chocolate back to 1 1/2 cups and the pb back to 3/4 cup!

      1. Cut Back? That is a sacrilege to this recipe. I want to know if doubling it would work well in a 9 x 13 x 2 baking pan. I would try it but I am an inexperienced baker and would hate to waste a lot of expensive ingredients on an experiment. This recipe sounds great!

        1. shelly

          What I would do is buy a brownie mix that is “Family Sized” which will work perfect in a 9×13…
          The other ingredients, I would increase the chocolate chips by 1 cup and the peanut butter by 1/2 cup, and the krispie treats by 1/2 cup. I don’t think you could mess it up!
          As for the pb cups and peanuts, just throw in a few more, no need to be exact for this 🙂

          1. Thanks Shelly for your prompt reply. I shall be trying this recipe adjustment out within a couple of weeks because I am going to be attending a “Potluck” gathering and I think that these brownies will blow them away. 🙂

            I really do appreciate your blog and I will be following it regularly because your recipes look awesome

  11. You crack me up. Every time you post something. And everything you post is mouth-watering. And it could be because of you, that my scale is heading upwards… And quite frankly, I’m okay with that! I can not WAIT to try these! Thank you!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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