Thursday, 23 January 2014

LOADED Peanut Butter Cup Crunch Brownies


Only last week, I said that I wouldn't be able to go too long without a chocolate recipe...

Well, I was right. Because not only did I already cave, but I did it in the most spectacular way by baking these scrumptious Peanut Butter Cup Krispie Brownies. 

Peanut Butter Cup Crunch Brownies

I don't think I could have baked a more scrumptiously Sam-esque dish than these...

To me, chocolate and peanut butter is up there with fish and chips, salt and pepper and nutella and pretty much anything as one of life's great food combinations. It's pretty much my favourite comfort treat - load me up with a spoon of chocolate and peanut butter, and I'm happy.

Peanut Butter Crunch Brownies

Adapted from this recipe on Taste of Home, it contains brownie (my favourite brownie recipe from Lorraine Pascale, to be precise), peanut butter cups, crunchy peanuts, rice krispies and plenty of chocolate. What's not to love?

Apologies to anyone who doesn't love peanut butter, but this is THE BEST. In fact, I command you to go bake it, right now.

Sam x

PEANUT BUTTER CUP KRISPIE BROWNIES

Peanut Butter Crack Brownies

(Adapted from Taste of Home)

Ingredients:
1 x favourite Brownie recipe (I use this one) or packaged Brownie mix
12 Reese's peanut butter cups, chopped
70g salted peanuts, chopped
350g chocolate chips (I used a mix of dark and milk)
300g creamy peanut butter
1 tbsp butter
Two large handfuls Rice Krispies
1tsp vanilla extract
Pinch salt

Method:

1) Preheat the oven to 180C. Prepare the brownie according to instructions, then pour into a lined Brownie tin. Bake for 20-25 minutes or until a skewer comes out with moist crumbs.

2) Throw the peanut butter cups and peanuts over the top of the Brownie and bake for 5 extra minutes, or until the chocolate is melted. Leave to cool.

3) While the chocolate is cooling, melt the chocolate chips with the peanut butter and butter; then stir until smooth. Mix in the Krispies, vanilla and salt, then spread over the brownies. Cover and refrigerate for at least 2 hours before cutting.