The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Satisfy your sweet tooth with these decadent Peanut Butter Cup Crunch Brownies! This easy recipe will be a hit with chocolate and PB lovers alike.
This recipe costs approximately $ to make. It serves 16, which works out to about $ per serving.
Peanut Butter Cup Crunch Brownies
These brownies are UNREAL! They just might be the most decadent brownies I’ve ever made.
They are like two desserts in one. Think of a nice cakey brownie and a peanut butter cup chocolate fudge combined. This dessert is heavenly!
Peanut butter cup crunch brownies are a once-in-a-while treat because they are so decadent! When I make them, they’re usually for a party or potluck or a special treat for a chocolate-loving friend of mine. Still, I don’t think they’re overly rich, and the saltiness of the peanuts and peanut butter help balance it all out.
Ingredients and Estimated Cost
Per Serving Cost: $0.35
Recipe Cost: $ 5.54
18-ounce box of your favorite brownie mix: $1.12
9 Reese’s peanut butter cups: $1.00
1 cup salted peanuts: $1.02
¾ cup chocolate chips semisweet or milk chocolate: $1.00
¾ cup smooth peanut butter: $1.02
2 teaspoons butter: $0.14
1 cup Rice Krispies Cereal: $0.24
NOTE: Remember that you’ll also need whatever ingredients your favorite boxed brownie mix requires. Typically, this includes egg, oil, and/or milk, but your actual ingredients will vary.
How To Make Peanut Butter Cup Crunch Brownies
***For complete recipe instructions, see the recipe card below.
This simple brownie recipe has just a few extra steps – adding a layer of delicious chocolate, nuts, and peanut butter cups on top!
To make brownies with peanut butter cups:
- Line an 8 x 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
- Spray the foil lightly with non-stick cooking spray.
- Mix and bake the brownies according to the box directions.
- When the brownies come out of the oven, top them with the peanut butter cups and peanuts evenly distributed over the brownies.
- Add the chocolate chips, peanut butter, and butter in a medium heat-proof bowl and cook for 30 seconds on 50% power. Stir the mixture and repeat heating and stirring until the chocolate chips have melted and everything is nice and smooth.
- Stir the Rice Krispies Cereal into the chocolate until combined.
- Pour the chocolate mixture over the top of the peanut butter cups and peanuts and gently smooth into an even layer.
- Cover with foil and chill in the refrigerator until firm, about 4 hours.
- Use the foil overhang to lift the brownies from the pan.
- Cut into 16 squares and serve!
- Oreo: Layer Oreo cookies on top of the brownie batter before adding the peanut butter cup pieces and Rice Krispies.
- Salted Caramel: Drizzle the finished brownies with a homemade salted caramel sauce.
- Nutella: Swirl Nutella into the brownie batter before topping with peanut butter cups and Rice Krispies.
Storage and Serving Tips
SERVE: You can serve these immediately once you’ve cut them…and trust me, you’ll want to.
STORE: These peanut butter cup crunch brownies will keep in an airtight container in the refrigerator for about a week.
FREEZE: Cut the brownies into individual portions or squares, as per your preference. This will make it easier to thaw and serve later. Place the brownie squares in an airtight container or wrap them tightly with plastic wrap. Ensure they are well-sealed to prevent freezer burn and maintain freshness. If you prefer, you can layer the brownie squares with parchment paper to prevent sticking.
THAW: When you’re ready to enjoy the frozen peanut butter cup crunch brownies, remove them from the freezer and transfer them to the refrigerator. Allow them to thaw slowly overnight or for about 4-6 hours.
Thawing the brownies in the refrigerator helps them retain their texture and prevents any excessive moisture buildup.
If you’re short on time, you can also thaw individual portions at room temperature. Place the desired number of brownie squares on
I will admit that this is not a quick recipe. However, a lot of the time you’ll need is hands-off, so it can still fit into a busy schedule. You’ll need 30 minutes to cook the brownies and 4 hours of prep time, but much of that prep time is waiting for the chocolate mixture to harden.
This will make enough for 16 brownies. But, of course, you could cut them bigger!
Absolutely, but if you want to put something special together, feel free to use your recipe. For example, I followed my boxed brownie mix directions to make extra cakey brownies, so you may also want to make cakey brownies. (The cakey-ness balances out the rest of the recipe.)
More Brownie Recipes:
Peanut Butter Cup Crunch Brownies
- 18 ounce box of your favorite brownie mix
- 9 Reese’s peanut butter cups chopped (about 1 ½ cups)
- 1 cup salted peanuts
- ¾ cup chocolate chips semisweet or milk chocolate
- ¾ cup smooth peanut butter
- 2 teaspoons butter
- 1 cup Rice Krispies Cereal
- Line 8 x 8-inch square baking pan with aluminum foil, leaving an overhang on all sides, and spray the foil lightly with non-stick cooking spray.
- Mix and bake the brownies according to box directions.
- As soon as the brownies come out of the oven, top them the peanut butter cups and peanuts, distributing both evenly over the brownies.
- In a medium heat-proof bowl, add the chocolate chips, peanut butter, and butter and cook for 30 seconds on 50% power. Give the mixture a stir and repeat heating and stirring until the chocolate chips have melted and everything is nice and smooth. Next, stir in the Rice Krispies Cereal until combined.
- Pour the chocolate mixture over the top of the peanut butter cups and peanuts and gently smooth into an even layer. Cover with foil and chill in the refrigerator until firm, about 4 hours.
- Use the foil overhang to lift the brownies from the pan. Cut into 16 squares and serve.