Butterscotch Krispie Marshmallow Brownies

Recipe by Ann 3
READY IN: 35mins
SERVES: 24
YIELD: 24 bars
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • preheat oven to 325 degrees.
  • BROWNIE LAYER.
  • (follow directions below to make from scratch or you can choose to make box brownies -- I use Ghirardelli Triple Chocolate Brownies!).
  • In a small bowl combine flour, baking soda and salt. Set aside.
  • In saucepan, bring butter, sugar and water to a boil. Remove from heat.
  • Add 1 cup chocolate chips and the vanilla, stirring until smooth.
  • Transfer to large bowl and add eggs, beating well.
  • Gradually blend in flour.
  • Stir remaining 1 cup chocolate chips into mix and spread into foil lined and greased 9 x 13 pan.
  • Bake 15 minutes. They will be a little underdone, but this is ok.
  • MARSHMALLOW LAYER.
  • Remove brownies from oven and cover top with mini marshmallows.
  • Return to oven for 5 minutes.
  • Remove from oven and allow marshmallows to solidify.
  • BUTTERSCOTCH KRISPIE TOPPING.
  • In saucepan over low to medium heat melt peanut butter, butter and butterscotch chips until smooth except for the nuts.
  • When marshmallow topping has cooled, stir the cereal into the mixture and spread over the top of the marshmallow layer.
  • Refrigerate until the topping is set.
  • To cut you can brush a knife with oil.