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.
why you will love this recipe
- They’re chewy, crunchy and oh-so-peanut butter-y
- No extravagant or hard-to-find ingredients
- They can easily be made ahead of time
- Perfect for parties, birthdays or celebrations
This recipe is tried and true. I’ve been making it for five years and it is always a crowdpleaser. 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.
You can also easily make it days in advance and keep it in the fridge. These brownie bars are best served cold anyway, so it makes for very easy entertaining.
what you will need
While these Peanut Butter Brownie Bars look super impressive, you don’t need any extravagant or hard-to-find ingredients to make them. Here’s what you will need in a nutshell:
- Caster sugar: Or granulated sugar
- Vanilla extract
- Cocoa powder: I recommend using 100% natural cocoa powder.
- Plain flour: Or all purpose flour.
- Peanut butter: Use a processed full-fat smooth peanut butter, rather than a natural-style one.
- Icing sugar: Or powdered sugar.
- Dark chocolate: To balance the sweeteness, I recommend using good quality dark chocolate between 45-70% cocoa.
- 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.
how to make them
The first layer of our Peanut Butter Brownie Bars is (surprise surprise) a simple cocoa brownie. You don’t need an electric mixer to make it, just a bowl and a spoon. Detailed instructions are included in the recipe card below, but here’s a quick rundown:
- In a large mixing bowl, add butter, sugar and vanilla and stir.
- Add eggs. Then add flour, cocoa powder and salt.
- Spoon brownie batter into prepared pan and bake.
peanut butter layer
Once your brownie has baked and fully cooled, it’s time to add the peanut butter layer. It is made from just three ingredients. Here’s what to do:
- Add butter and peanut butter and mix together until smooth and creamy.
- Then add sugar and mix until smooth.
- Spread peanut butter filling over cooled brownie. Pop in the fridge.
chocolate crunch topping
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. You can also add a teeny tiny bit of oil to help prevent the chocolate from cracking when sliced. Here’s how to make it:
- Melt chocolate in the microwave until smooth.
- Add rice cereal and quickly mix to coat all of the rice cereal.
- Spread chocolate mixture over peanut butter filling into one even layer.
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 5-7 days.
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.
more slice recipes to love
Peanut Butter Brownie Bars with a brownie base, creamy peanut butter filling and crispy choc top.
- 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
- 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
- Chocolate brownie
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square 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.
Cocoa powder: I recommend using natural 100% cocoa powder.
Peanut butter: I recommend using a processed peanut butter, like Bega, Jif or Skippy, in this recipe rather than a natural-style one.
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.