Sunday, November 17, 2013

peanut butter cup rocky road brownies.

Ready to make your mouth water?

And aren't those chopped up peanut butter cups just beautiful?

I go crazy for Reese's cups! I just love the peanut butter chocolate combination. So obviously I was so excited to find this recipe. These brownies disappeared too quickly but  I was thrilled they turned out so well.

This recipe starts by baking a basic brownie recipe and topping the brownies off with Reese's and marshmallows. I didn't have enough Reese's (sad, I know) so I added chocolate chips and broken up Hershey's milk chocolate. Although you can't beat Reese's, I would imagine using any chocolate candy (e.g. chopped up Snickers, Kit Kats, etc.) would work as excellent substitutes.


  • 1-1/4 cups miniature marshmallows
  • 1-1/3 cups (8-oz. pkg.) REESE'S Peanut Butter Cups
  • 1/2 cup peanuts, chopped [I left these out]
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup granulated sugar
  • 2 egg(s)
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/3 cup Cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt 


  1. Heat oven to 350°F. Grease 8- or 9-inch square baking pan. 
  2. Stir together marshmallows, mini peanut butter cups and peanuts; set aside. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until melted. Add sugar, eggs and vanilla; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter in prepared pan.
  3. Bake 22 minutes. Sprinkle peanut butter cup mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using wet knife cut into squares. About 20 brownies.
Recipe Source:

No comments:

Post a Comment

Thanks for visiting... I'd love to hear from you!