This is a recipe I got from the General Mills Bake with Betty event I attended last week. These brownies are amazing! I like brownies but they always seem kind of plain to me, so I love “dolled up” ones like these. I took these to a church function and I don’t even think they lasted 15 minutes. They are that good. My husband is already asking for me to make them again!

I didn’t have any canned frosting on hand, so I just made my own vanilla frosting. I didn’t quite make it thick enough though, so my brownies kind of started oozing, but it certainly didn’t detract from the taste! I suggest cutting them small like I did as the brownies are very rich.

Brownie Goody Bars
Printable version here.

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

Make and bake brownies as directed on box. Cool completely. {I stuck mine in the freezer!}

Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. I found making small, short strokes with a rubber spatula made it easier to spread the mixture.

Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

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