Fall in love with our amazing Peanut Butter Brownie Bars. Chewy chocolate brownies topped with creamy peanut butter and crunchy chocolate. These three-layer brownie bars are perfect for any gathering or celebration.
Brownie + peanut butter + chocolate = THE BEST THING EVER ❤️
Introducing my three-layer Peanut Butter Brownie Bars that are chewy, crunchy and crispy all at once.
You can expect a soft, cakey, cocoa brownie, followed by a creamy peanut butter filling and a crispy chocolate topping made with Rice Bubbles or Rice Krispies.
Pure brownie bliss, I promise.
Why you will love this recipe
- Great texture: These over-the-top fudgy homemade brownies are chewy, crunchy and creamy all at once.
- Simple ingredients: You don’t need any extravagant or hard-to-find ingredients.
- Make-ahead: You can make these brownie bars ahead of time, perfect for parties, birthdays or celebrations.
- A little bit special: These three-layer brownies are a little fancy and 100% addictive. Peanut butter lovers will go mad for them!
Great recipe. I got rave reviews after making these brownies. 5 out of 5!
– Rozlyn
Recipe testing
This recipe is tried and true. I’ve been making it for five years and it is always a crowd pleaser. While it takes a little more effort than a traditional brownie, the three layers make it something extra special.
This is a treat that I pull out for birthdays, celebrations or baby showers. After all, a loaded Peanut Butter Brownie Bar is something everyone can get behind.
In addition to a beautifully fudgy brownie that tastes like a box mix brownie, there’s a creamy peanut butter filling. Just like my favourite Peanut Butter Ball recipe, it’s made from just three ingredients.
It tastes just like the filling of Reese’s peanut butter cups.
Then there’s the finale – A crunchy, crispy chocolate topping made from rice cereal. It’s a three-in-one treat!
You can also easily make it days in advance and keep it in the fridge. These chewy brownies are best served cold anyway, so it makes for very easy entertaining.
Ingredients
While these Peanut Butter Fudge Brownie Bars look super impressive, you don’t need any extravagant or hard-to-find ingredients to make them.
Here’s a quick snapshot of what you will need:
- Cocoa powder: You can use natural cocoa powder or Dutch processed cocoa powder for this recipe. Don’t use sweetened cocoa powder or drinking chocolate.
- Plain flour: Or all purpose flour.
- Peanut butter: Use a processed full-fat smooth peanut butter, rather than a natural peanut butter. Examples include Bega, Skippy’s or Jif.
- Icing sugar: Also known as powdered sugar or confectioner’s sugar.
- Dark chocolate: To balance the sweeteness, I recommend using good quality chocolate between 45-70% cocoa for the melted chocolate topping. A block of dark or semi-sweet chocolate will work well here, rather than chocolate chips or melts (but they will work too if you’re in a pinch!).
- Rice Bubbles: Or Rice Krispies – some kind of rice cereal.
- Vegetable oil or coconut oil: Just a tiny amount will keep your chocolate from setting too hard, making it easier to cut neat slices without the chocolate cracking – but it is entirely optional.
See recipe card below for a full list of ingredients and measurements.
How to make Peanut Butter Brownie Bars
The first layer of our Peanut Butter Brownie recipe is (surprise surprise) an easy cocoa brownie. You don’t need an electric mixer to make it, just a bowl and a spoon.
Once your brownie layer has fully cooled, it’s time to add the peanut butter layer which is like a simple peanut butter frosting. It is made from just three ingredients.
I like to use an electric hand mixer here. Or you could use a stand mixer, fitted with a paddle attachment.
Perhaps the best part of these Peanut Butter Brownies is the chocolate crunch layer on top. It is made from only two ingredients – chocolate and rice cereal.
Detailed instructions are included in the recipe card below, but here’s a quick rundown:
Step 1: In a large mixing bowl, stir together melted butter, sugar and vanilla. Add eggs, followed by flour, cocoa powder and salt.
Step 2: Spoon brownie batter into prepared square pan and bake for 25-30 minutes. Leave brownie to cool completely on a wire rack.
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Step 3: In a medium bowl, add butter and peanut butter and mix until creamy. Add sugar and mix until smooth.
Step 4: Spread peanut butter mixture over cooled brownie. Pop in the fridge.
Step 5: Melt chocolate in the microwave until smooth. Stir in rice cereal.
Step 6: Spread chocolate mixture over peanut butter layer. Chill in the fridge for 1 hour or until set.
Frequently asked questions
If you want to make this recipe without peanut butter, you can skip the middle layer. A chocolate crunch brownie still sounds pretty good to me.
These brownies will keep well in an airtight container in the fridge for up to 5 days. They also freeze really well! Just cover them in plastic wrap and store them in an airtight container.
I recommend letting the brownie bars sit at room temperature for 10-15 minutes before slicing. Use a hot knife, not a serrated one, and wipe your knife clean with a paper towel or tea towel after cutting each row. A little bit of oil added to the chocolate layer will help prevent the chocolate from setting too hard, therefore making it easier to slice. Regardless how your slices turn out, they’ll still taste AMAZING.
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Let’s Bake
Peanut Butter Brownie Bars Recipe
Peanut Butter Brownie Bars with a brownie base, creamy peanut butter filling and crispy choc top.
Ingredients
Chocolate brownie
- 115 grams unsalted butter, melted
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 egg yolk
- 40 grams (1/2 cup) cocoa powder, sifted
- 35 grams (1/4 cup) plain flour or all purpose flour
- 1/4 teaspoon salt
Peanut butter layer
- 60 grams (1/4 cup) unsalted butter, softened
- 250 grams (1 cup) smooth peanut butter, room temperature
- 65 grams (1/2 cup) icing sugar or powdered sugar
Chocolate crunch
- 150 grams (1 cup) good quality dark chocolate, pieces
- 20 grams (1/2 cup) Rice Bubbles or Rice Krispies
- 1 teaspoon vegetable oil or coconut oil, optional
Instructions
- Chocolate brownie
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang. - In a large mixing bowl, add melted butter, sugar and vanilla and gently whisk together.
- Add the eggs, one at a time, and the egg yolk. Then add cocoa powder, flour and salt. Stir until just combined.
- Pour the brownie batter in the prepared pan. Bake brownies for approximately 25-30 minutes. Leave to cool completely. If you’re making the brownie ahead of time, cover and place in the fridge.
- Peanut butter layer
To make the peanut butter filling, add butter and peanut butter to a large mixing bowl. Use an electric mixer on medium speed until creamy. - Add sugar and mix again until combined and smooth. Spread peanut butter filling on top of cooled brownie and smooth the top. Pop brownie back into the fridge.
- Chocolate crunch
Heat chocolate in the microwave, stirring every 20 seconds, until melted and smooth. Quickly stir through the rice cereal, until it’s completely coated. Add oil, if using. - Pour the chocolate cereal on top of the peanut butter and spread it out as best you can. Place in the fridge (or freezer) for at least 2 hours or until firm.
- Use a hot knife to carefully cut into small slices to serve.
Notes
Cocoa powder: You can use natural cocoa powder or Dutch processed cocoa powder for this recipe. Don’t use sweetened cocoa powder or drinking chocolate.
Peanut butter: Use a processed full-fat smooth peanut butter, rather than a natural-style one. Examples include Bega, Skippy’s or Jif.
Vegetable oil or coconut oil: A touch of oil will help create a chocolate top that won’t crack when sliced.
Storage: Keep these bars in an airtight container in the fridge.
Nutrition Information
Serving Size: 1 piece Calories: 253 Sugar: 18.9 g Sodium: 96.7 mg Fat: 16.9 g Carbohydrates: 24.3 g Protein: 4.8 g Cholesterol: 46.6 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Karin says
Fantastic brownies! Everyone loves them and they are very easy to make.
Jessica Holmes says
So glad you love them too Karin!
Katherine says
I trialed this recipe for Father’s Day and my Husband almost ate it all in one sitting 😂
It’s safe to say that this recipe is a winner!
Jessica Holmes says
Hahaha! Sounds like a winner to me Katherine!
Erik says
I’m getting ready to make these for Thanksgiving! They look so good! I have a question, though: many in my family really really dislike dark chocolate. For the crunch layer, can a milk chocolate be used instead and still be the right consistency?
Jessica Holmes says
Absolutely! That will be amazing!
Natalie Petersen says
Ok, I made these for the fam and they were a HIT! So yummy! I’m in charge of my son’s rehearsal dinner (wedding) and I’d like to make these for a crowd. Can you offer any tips for baking these in a half sheet pan? I’d love to be successful for this special dinner.
Jessica Holmes says
I’m so glad you loved them Natalie! You could definitely make these in a larger pan and potentially double the batch?
Natalie Petersen says
I know changing baking pans requires some type of math…which is not my strong suit! Might just have to experiment! Thanks for sharing a gem!
Jessica Holmes says
Same here! Haha! I find this article quite helpful with the math part.
Bec says
Another amazing recipe, they were a huge hit!
Jessica Holmes says
So glad you loved them as much as I do Bec!
Rozlyn says
Omg…. Great recipe. I got rave reviews after making these brownies. 5 out of 5!
Jessica Holmes says
Yay! So happy to hear that Rozlyn!
Barbara says
Hello Jesicca I love your recipes. Would this slice be suitable for freezing? Thanks
Jessica Holmes says
Yes! Absolutely!
Lily says
looks amazing AND there’s a jump to recipe button?? incredible. honestly, I appreciate this so much.
Jessica Holmes says
Aw hope you enjoy them Lily!
Ashley says
These look amazing. Any idea how long they would be good for? Would love to make them a few days in advance but want to make sure they still taste 10/10.
Jessica Holmes says
Hi Ashley! These bars keep quite well for a few days ☺️ Just store them in the fridge in an airtight container.
Josh says
Amazing!
Candace says
Do you think it would work if I substituted the Rice Krispies with peanuts? Thanks!
Jessica Holmes says
Absolutely Candace! That would be delicious!
Ruby says
Holler! Your peanut butter & chocolate recipes are always excellent!
Joanne says
I love everything about these bars!