Ingredients
10 ounces maraschino cherries
18 ounces brownie mix plus ingredients needed to make brownies
7 ounces marshmallow creme
1 cup creamy peanut butter
12 ounces semi-sweet chocolate chips
3 cups crispy rice cereal
Instructions
Drain maraschino cherries and pat dry with a paper towel. Cut in half and set aside.
Prepare brownies according to package directions for 9×13 baking dish. Cool completely and refrigerate for at least one hour. Spread marshmallow creme on top of chilled brownies and return to the refrigerator for at least 30 minutes. Top with halved cherries.. Melt peanut butter and chocolate chips together in a microwave safe-container. Heat on high heat in 30 second intervals, stirring in between. 1 cup creamy peanut butter, 12 ounces semi-sweet chocolate chips Stir in crispy rice cereal until completely coated. Spread mixture carefully over the top of the cherries. Return to refrigerator for another hour before cutting into bars.
Options for variations
Tips
- Letting the brownies cool completely before adding the marshmallow layer is essential, this ensures the marshmallow cream won’t melt everywhere.
- Sprinkle a touch of flaky sea salt over the top of the crispy rice topping before it sets. The salty contrast will enhance the flavor and sweetness of the other ingredients.
- Line your baking dish with parchment paper or foil for easy removal and cleaner slicing.
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