Brownie-Mallow Bars

    (44)
    1 hour 45 minutes

    Melted marshmallows are sandwiched between a layer of brownies and chocolate-peanut butter crispy rice cereal in this decadent dessert.


    1 person made this

    Ingredients
    Serves: 30 

    • 1 (560g) package brownie mix
    • 1/2 cup vegetable oil
    • 1/4 cup water
    • 2 eggs
    • 1 (300g) package miniature marshmallows
    • 2 cups semisweet chocolate chips
    • 1 cup peanut butter
    • 1 tablespoon butter
    • 1 1/2 cups rice bubbles

    Directions
    Preparation:10min  ›  Cook:35min  ›  Extra time:1hour chilling  ›  Ready in:1hour45min 

    1. Preheat oven to 180 degrees C. Grease a 33 x 23cm baking dish.
    2. Mix brownie mix, oil, water and eggs in a large bowl until smooth. Spread into the prepared baking dish.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; 28 to 30 minutes.
    4. Sprinkle marshmallows over brownie and continue baking until slightly melted, about 3 minutes more. Remove from oven and cool completely.
    5. Heat chocolate chips, peanut butter and butter in a saucepan over low heat, then cook and stir until smooth.
    6. Remove from heat and stir in rice bubbles. Spread over cooled brownies. Refrigerate until firm then slice brownies to serve.

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    Reviews and Ratings
    Global Ratings:
    (44)

    Reviews in English (28)

    by
    39

    While the recipe I've used for these bars for probably 20-plus years goes by a different name, it varies only in that it calls for milk chocolate chips (which I prefer) rather than the semi-sweet. Since package sizes of brownie mix vary, I also always follow the package directions rather than what's directed in this recipe. This is a real crowd pleaser for those who like their sweet treats rich, gooey and decadent and is easily put together with pantry ingredients likely already at hand. Once the bars are firm, there is no need to keep them refrigerated.  -  19 Feb 2013  (Review from Allrecipes USA and Canada)

    by
    18

    This is the second year I've made these to pass out to friends and neighbors during the holidays and I always get such great compliments on them. They are so gooey and delicious, and the crunch from the rice crispy puts it over the top! I recommend using Betty Crocker's fudge brownie mix and under bake by a few minutes so that when you put the marshmallows on top and continue cooking the brownies won't get too done by the end. Cover the entire brownie mix with the marshmallows because once they're baked you don't want to try and spread or smear them or you'll just get a mess. Really let it cool before pouring the chocolate/peanut butter topping on so the marshmallows won't smear off. Such a good recipe!  -  02 Jan 2013  (Review from Allrecipes USA and Canada)

    by
    9

    WOW!! These were GREAT! They are very rich! For the brownie portion I used Ghiradelli brownie mix from Costco but followed the directions on the box and then put it in a 9x13 inch glass dish for 28 min. I didn't change anything else. I think that your favorite brownie mix/recipe is what you should use. We had several people over for dinner and served this for dessert. Everyone LOVED it! It is now one of our favorite desserts. Next time I am going to try some of it without the rice krispies because I think that I personally will like it better without them but everyone else liked the crunch.  -  04 Mar 2013  (Review from Allrecipes USA and Canada)

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