Serves 1
Directions
- 1Make the chocolate brownie batter by combining melted butter with sugars, then adding eggs and vanilla, beating until smooth.
- 2Add dry ingredients: flour, cocoa, and salt, mixing until just combined without overmixing.
- 3Pour the batter into an 8x8 baking pan.
- 4Bake the brownie base in the oven.
- 5Once the brownies are out of the oven, dump and spread marshmallows on top.
- 6Return the pan to the oven until marshmallows are puffed and slightly roasted.
- 7While marshmallows are toasting, melt chocolate chips and butter using the double boiler method.
- 8Remove the slightly roasted marshmallows from the oven and let them cool off.
- 9Once chocolate chips and butter are melted and smooth, add peanut butter and beat it in, returning to heat if necessary to melt the peanut butter right.
- 10Add rice crispies to the chocolate-peanut butter mixture and mix them in.
- 11Spoon the chocolate-peanut butter-rice crispie mixture over the cooled brownies with marshmallows.
- 12Let the double crunch bars cool off completely before cutting into them.
Ingredients
- melted butter
- sugars
- 2 eggs
- vanilla
- flour
- cocoa
- salt
- marshmallows
- chocolate chips
- butter
- peanut butter
- rice crispies
Equipment
8x8 baking panovendouble boiler
Tips
- Do not overmix the brownie batter.
- You can use blondie batter and white chocolate for a vanilla version.
- Let the bars cool completely before cutting.
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