Ingredients
½cupsalted butter,(1 stick)
8ozbittersweet chocolate,or semi-sweet, coarsely chopped, I used two 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars
1¼cupsgranulated sugar
3largeeggs
1tsppure vanilla extract
¾cupall-purpose flour,spoon & leveled
½tspsalt
¾cupsalted peanuts
8full size Reese’s Peanut Butter Cups,chopped
1½cupssemi-sweet chocolate chips
1½cupscreamy peanut butter
1tbspunsalted butter
1½cupsRice Krispies cereal
Preparation
Preheat oven to 350 degrees F.
Generously spray 11 x 7 inch baking pan with cooking spray or line with aluminum foil. Set aside.
Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes).
Remove from heat and stir in sugar.
Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla.
Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for 30 minutes.
Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups.
Return to the oven and bake for 5 additional minutes.
While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat.
Stir in the Rice Krispies cereal until evenly coated.
Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top.
Spread to cover evenly. Refrigerate for 2 hours before cutting into 24 squares.
