Prep Time: 15 minutes
Cook Time: 20-30
Serves: 24 depending on size
1 package of brownie mix or to make your own go to http://cooknwithmrsg.com/2015/09/22/decadent-brownies/ make sure to double the recipe.
Peanut Butter Layer
1 C. creamy peanut butter (don’t use natural or old-fashioned)
1/2 stick butter, at room temperature
1 C. powdered sugar
1/4 tsp. fine sea salt
1, 1/4 tsp. milk
1 tsp. vanilla extract
2 C. semisweet chocolate chips
7 T. butter
2 C. rice crispy cereal
What to do:
Make your brownies by following the directions on your brownie box or to make your own go to. Let them cool completely on a rack. While the brownies are cooling make the peanut butter layer and ganache.
For the peanut butter layer: Mix your peanut butter and butter together with a mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add our milk and vanilla and keep mixing until it’s fully blended. Dollop the peanut butter layer in spoonful’s on top of the cooled brownies. Evenly spread it with the back of a butter knife or offset specula over the surface.
For the ganache: Melt the chocolate chips and butter together in a medium size microwavable bowl. Place in microwave and set for 30-second intervals, stirring in-between until melted, stir in your cereal, then pour it evenly over the peanut butter layer, again smoothing it out with a butter knife or offset spatula. Place brownies in the refrigerator until set, about 1, 1/2 hours or so.