I can’t share this recipe until I have given a very heartfelt THANK YOU for all the input and great suggestions for our sisters podcast in the last post. My sisters and I appreciate all that feedback so much and we hope you’ll keep the suggestions coming even after we launch. We have a lot to learn and we will be on a steep learning curve, but hoping we can create something that will be useful and interesting. And fun.

Ok, on to the recipe:

My cousin Natalie (who is actually not my cousin, she’s married to Dave’s cousin, but I call her my cousin because anyone would want to claim that girl!) is one of the best bakers in the whole history of the world. (I would say THE best, but my friend Julie is right up there with her:)

Anything she makes is golden.

But THIS recipe is the most golden in my opinion.

And I can’t believe I haven’t shared it here yet.

Maybe because it’s dangerous.

All the varieties of textures and tastes mixed in together just keep you coming back to take “one more little square” until suddenly half the pan is gone.

Maybe I shouldn’t admit that…

These iPhone pictures can’t do it justice, but here’s what I’ve got so you can get an idea:

Anyway, I need this recipe here handy.

So here we go…pretty easy too, I must say.

Favorite Layered Brownies

Prepare two packages of brownie mix according to directions (I used the Costco Ghirardelli ones…so good!)

Spread into greased 10×15 pan (I use a cookie sheet which is actually a little bigger than that).

Bake at 325 for 30 minutes.

While those brownies are in the oven, melt in a saucepan on the stove:

3 c. semi-sweet chocolate chips

2 c. creamy peanut butter

2 TBS. butter

Remove from heat and add:

3 c. Rice Krispies cereal

Immediately after removing the brownies from the oven, cover the top with:

1 10-oz pkg mini marshmallows.

Bake for three more minutes.

Spread the Rice Krispie mixture over the top of the marshmallow layer (the melty-marshmallows may show through here and there and that’s ok).

Refrigerate to set.

Cut up and serve.

Try your best to hold yourself off from polishing those puppies off in one sitting.

The process if you’re visual like me and want to see what the stages look like:

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  1. These look so delicious! Thank you for sharing the recipe. Do they go into the fridge immediately after spreading on the Rice Krispie mixture? Do you keep them in the fridge and eat them cold or just to set and then keep at room temperature?

    1. Good question, you can let them sit for a little on the counter and then put them in the fridge. I think they are best to eat when cold.

  2. Have you ever made them without the peanut bitter, and if so did you have to adjust any amounts of chocolate? My daughter has a peanut allergy so we’d have to leave the peanut butter out.

  3. Made these today and you are right – they are the best in all the land! I thought they sounded good, but oh my! Thanks for sharing!

  4. My friend loves chocolate and marshmallows! I kept these in the back of my mind when you posted and made these for her today. I’ll be dropping them off for her birthday tomorrow!!

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