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. http://www.howsweeteats.com/2010/08/better-than-crack-brownies/
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.