- 1 box Better Batter Gluten Free Fudge Brownie Mix, using three eggs, oil, and water as described on the back of the box
- ½ c chopped salted peanuts
- 12-15 standard sized peanut butter cups, chopped
- 2 c milk chocolate or semi-sweet chocolate chips
- 1 Tbl unsalted butter
- 1 heaping c creamy peanut butter
- 1¾ c gluten-free crispy rice cereal, such as Nature's Path
- 1 tsp vanilla
- ½ tsp salt
- Cooking spray
You will also need a 13x9 pan and parchment paper.
Preheat and prepare the pan.
Preheat the oven to 350 degrees. Line the baking pan with parchment, allowing for overhang to lift the brownies out later. Lightly spray with non-stick cooking spray.
Mix and bake the brownie layer.
Prepare the brownie mix as described on the back of the Better Batter box using three eggs. Spoon batter into the prepared pan and bake 25-30 minutes or until nearly fully baked. During last 5 minutes of baking, remove brownies from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate. Remove pan from the oven and immediately using an off-set spatula to smooth the melted peanut butter cups and peanuts into a thin layer. Let cool.
Prepare the chocolate layer.
Combine the chocolate chips, peanut butter, and butter in a microwave-safe bowl. Heat for one minute, stirring to mix. Continue heating in 30 second increments until the mixture is completely melted and combined. Stir in cereal, vanilla, and salt and mix well to coat. Spoon the chocolate layer over the brownies and smooth with an offset spatula. Chill until chocolate layer is set, about 2 hours.
Lift dessert out of the baking pan and place on a cutting board. Remove the parchment paper and cut into squares before serving. Makes 20+ squares, depending on how small you cut the dessert.
Adapted from Cookies and Cups