Friday, July 29, 2011

Stir Friday: Better-Than-Crack Brownies

This brownie recipe has been circulating the Internet and my friends’ kitchens, and for good reason. These brownies might be the best things I’ve ever eaten. They’re called “better-than-crack brownies,” and they include Reese’s cups, salted peanuts and a milk chocolate/peanut butter concoction with Rice Krispies cereal. It's everything I ever wanted. They’re better after being in the refrigerator for a while because the milk chocolate/peanut butter part can be messy when it starts to melt.

Here’s the link to the blog we found this recipe on. It has better pictures than I can take.

And here’s the recipe:

1 batch brownies (boxed mix is fine – just make sure it’s for a 13 x 9 pan)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups (I found them easier to chop if they’re refrigerated first.)
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

2. While they are finishing baking, melt chocolate chips, peanut butter and butter. (You can do this in the microwave. I start with just the chocolate chips and butter, power at medium-high, one minute. Then mix in peanut butter and microwave another minute at medium-high heat.)

3. Stir cereal into the melted chocolate-peanut butter mixture. Remove brownies from oven and evenly pour chocolate mixture over top. Refrigerate for 2 hours before serving.

I’ve now made four batches. Good luck.

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