Peanut Butter Brownie Bars With A Rice Krispie Crust

Peanut butter brownies

I love peanut butter, but here in the Netherlands there is a lack of peanut butter candy, cookies and desserts. You can find Reese’s peanut butter cups, but you have to go to an actual candy store to buy them.  But besides that, you can only find peanut butter jars.  So if you want any PB dessert, you pretty much have to make it yourself.

I bought a box of Rice Krispies and I was meaning to make it into a dessert.  So today I used it and decided to make it into the crust for these brownie bars.  I made the peanut butter frosting with some melted white chocolate and then swirled it with dark chocolate.


For the crust:

3 cups of Rice Krispies cereal

2 tablespoons of icing sugar

3 tablespoons of melted butter

1 vanilla bean pod or 1 teaspoon of vanilla extract

For the brownie:

57gr butter

115gr of dark chocolate, chopped

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the frosting:

1 cup of smooth peanut butter

100gr of white chocolate, chopped

2 tablespoons of butter

½ teaspoon of vanilla extract

For the swirl:

100gr of dark chocolate, chopped and melted


To make the crust, put the rice Krispies and icing sugar in the food processor and pulse until you get very fine crumbs. Mix the vanilla with the melted butter in a small bowl and then add the cereal crumbs. Mix well.

Line a small square baking dish (22cm) with parchment paper. Pour the cereal mixture into the baking dish and press to create a crust.  Set aside.

Preheat the oven to 180C/350F.

To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted.  Allow to cool for a few minutes.

In a medium bowl, whisk the eggs, egg yolk, sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined.

Pour the brownie mixture carefully on top of the crust. You want to do it slowly and carefully otherwise it will mix with the cereal and it won’t be a crust any more.

Bake for 15 minutes. Then remove from the oven and set aside to cool.

Once the brownie has cooled down, start making the frosting. Place the peanut butter, white chocolate, butter and vanilla in a bowl.  Melt it all together over a water bath. Once everything has melted and it is very smooth, pour it over the brownie.

To make the swirl, just melt the dark chocolate in the microwave or over a water bath.  Then pour lines of the melted chocolate over the peanut butter layer and using a toothpick make swirls.

Put the baking dish in the freezer for 20 minutes to set.


Once the 20 minutes have passed, soak a knife in hot water for a few seconds before cutting it into bars. Keep in an airtight container.

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8 thoughts on “Peanut Butter Brownie Bars With A Rice Krispie Crust

  • January 13, 2015 at 1:14 pm

    This is so gorgeous! Aside from the winning chocolate and PB flavor combo, your swirling is so perfect! Can’t wait to make these!

  • January 13, 2015 at 1:17 pm

    These look gorgeous! Aside from the winning PB and chocolate combination I’m obsessed with your swirling! Can’t wait to make these!

  • February 7, 2015 at 8:52 am

    These look AMAZING. D’you think crunchy peanut butter and gluten free flour would be ok to substitute?

    • February 7, 2015 at 9:17 am

      Thank you! I think you can use crunchy peanut butter, but then maybe skip the dark chocolate swirl. Because the crunchy peanut butter is not smooth, I think the swirl pattern will look a bit more rustic. Of course there is only one way to find out. I think gluten free flour will work. I have made blondies before with quinoa flour and they turned out great 🙂

      • February 13, 2015 at 11:47 pm

        Crunchy peanut butter still looks like your pic! Just leaving them to set 🙂

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