Peanut Butter–Rocky Road Brownies

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Ingredients

  • 1 box 1 lb 2.3 oz Betty Crocker fudge brownie mix
  • Water vegetable oil and eggs called for on brownie mix box
  • 1 jar 7 oz marshmallow creme
  • ½ cup creamy peanut butter
  • 1 tablespoon milk
  • 30 miniature chocolate-covered peanut butter cup candies unwrapped, chopped
  • ½ cup chopped salted peanuts
  • ¼ cup semisweet chocolate chips
  • ¼ teaspoon vegetable oil

Instructions

  • Heat oven to 350°F.
  • Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
  • Make and bake brownie mix as directed on box.
  • Cool completely, about 1 hour.
  • In medium bowl, beat marshmallow creme, peanut butter and milk with electric miIn medium bowl, beat marshmallow creme, peanut butter and milk with electric mixer on medium speed until smooth and creamy.
  • Spread over cooled brownies.
  • Sprinkle with chopped peanut butter candies and peanuts.
  • In small microwavable bowl, microwave chocolate chips and ¼ teaspoon oil uncovered on High 30 to 60 seconds, stirring once, until melted.
  • Drizzle over brownies.
  • Let stand about 30 minutes or until chocolate is set.
  • Cut into 6 rows by 4 rows.

Notes / Tips / Wine Advice:

Cut these rich brownies into bite-size squares and serve in decorative papers.

Nutritional Information

Serving: 1 brownie | Calories: 280 kcal | Carbohydrates: 34 g | Fat: 14 g
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Course Cupcakes-Brownies