Brownie Bomb Bars
Creamy, crunchy, and unapologetically decadent — Brownie Bomb Bars are a layered treat with a rich brownie base, gooey marshmallow-coconut middle, and a crunchy chocolate-peanut butter-cereal topping.
Servings: 12 servings
Equipment
- Baking Pan
- Mixing Bowl
- Microwave
Ingredients
Brownie Base
- 1 box Double chocolate premium brownie mix 18 oz, use as directed
- 1 large Egg room temperature
- 1/3 cup Vegetable oil or any neutral oil
- 1/4 cup Water room temperature
Marshmallow Layer
- 1 jar Jet-puffed marshmallow creme 7 oz, spreadable
- 1/3 to 1/2 cup Sweetened flaked coconut optional to taste
Topping
- 2 cups Milk chocolate chips for melting
- 1 cup Chunky peanut butter creamy or chunky works
- 3 1/2 cups Cocoa krispies cereal or similar chocolate puffed rice cereal
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease a 13×9-inch baking pan and set it aside.
- In a medium bowl, add the brownie mix, egg, vegetable oil, and water. Mix until fully combined and smooth.
- Spread the brownie batter evenly into the prepared pan.
- Bake for 35 to 45 minutes. Check at 35 minutes; a toothpick should come out with a few moist crumbs.
- Let the pan cool completely on a wire rack.
- Spread the marshmallow creme evenly over the cooled brownie layer.
- In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 1-minute intervals until melted and smooth.
- Stir the cocoa krispies into the melted chocolate-peanut butter mixture until evenly coated.
- Spread the chocolate-peanut butter-cereal mixture over the marshmallow layer, pressing lightly to adhere.
- Cover the pan and refrigerate for at least 2 hours to set.
- Once set, cut into bars and serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can freeze individual bars for up to 2 months.