Marshmallow-Crisp Brownies | Midwest Living

Marshmallow-Crisp Brownies

Marshmallow-Crisp Brownies

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  • Yield: 36 bars
  • Prep 10 mins
  • Bake 20 mins

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Make these layered brownie, marshmallow, and peanut butter cereal squares for a melt-in-your-mouth dessert.


  • 1 19 - 21 1/2 - ounce package fudge brownie mix
  • 1 10 1/2 - ounce package tiny marshmallows
  • 1 1/2 cups semisweet chocolate pieces
  • 1 cup creamy peanut butter
  • 1 tablespoon butter or margarine
  • 1 1/2 cups crisp rice cereal


  1. Prepare the brownie mix according to package directions, using a 13x9x2-inch baking pan and the directions for chewy (not cakelike) brownies. Bake according to directions.
  2. Sprinkle baked brownies with marshmallows and return to oven for 3 to 5 minutes or until golden. Cool in the pan on a wire rack.
  3. In a saucepan, combine chocolate pieces, peanut butter, and butter or margarine. Heat and stir until the chocolate is melted. Remove from heat; stir in the cereal. Pour evenly over marshmallows.
  4. Refrigerate until topping is set. Cut into bars. Serve at room temperature. Makes 36 bars.


  • Instead of melting the chocolate, peanut butter, and butter or margarine in a saucepan on the range top, melt them in your microwave oven. Place the three ingredients in a microwave-safe mixing bowl and microcook the mixture on 100 percent power (high) for 1 to 2 minutes or until melted, stirring once. Stir in the cereal and continue as directed above.

Nutrition Facts

(Marshmallow-Crisp Brownies)

carb. (g) 15, cal. (kcal) 121, Fat, total (g) 7, sodium (mg) 62, chol. (mg) 14

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