Ingredients for Butterscotch Krispie Marshmallow Brownies
- Flour
- Baking Soda
- Salt
- 1 cup (2 sticks) unsalted butter
- Sugar
- Water
- Semi Sweet Chocolate Chips
- Vanilla
- Eggs
- 1 (10-ounce) bag mini marshmallows
- 1/2 cup creamy peanut butter
- 1 cup butterscotch chips
- 5 cups Rice Krispies cereal
- 1 (18 1/4 ounce) package brownie mix
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How to Make Butterscotch Krispie Marshmallow Brownies
- Preheat oven to 325°F (160°C).
- **Brownie Layer:** Prepare your brownie batter according to package directions if using a mix (e.g., Ghirardelli Triple Chocolate). If making from scratch, follow your favorite recipe.
- Pour brownie batter into a foil-lined and greased 9x13 inch baking pan.
- Bake for 15 minutes. The brownies will be slightly underbaked; this is intentional.
- **Marshmallow Layer:** Remove the pan from the oven and evenly cover the warm brownies with 1 (10-ounce) bag of mini marshmallows.
- Return to the oven for 5 minutes, or until marshmallows are puffed and lightly golden.
- Remove from oven and let cool completely.
- **Butterscotch Krispie Topping:** In a medium saucepan over low to medium heat, melt 1 cup (2 sticks) unsalted butter, 1 cup butterscotch chips, and 1/2 cup creamy peanut butter. Stir until smooth, leaving some peanut butter texture if desired.
- Stir in 5 cups Rice Krispies cereal until evenly coated.
- Spread the butterscotch Krispie mixture evenly over the marshmallow layer.
- Refrigerate for at least 30 minutes, or until the topping is set and firm.
- To serve, use a butter knife or a knife that's been brushed with oil to cut the brownies.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
121g
Fat
42g
Carbs
13g
