These look great right? Chocolate anything, right? Well, they look great but when I first saw the recipe I knew I would not be able to share it or even make the recipe as it was originally written because it was way to full of fat. BUT I wanted to see if the idea would work in a lower fat version and it did – yeah!!! I was sent the original recipe by a food blogger (who I think found it from Lindsay of Love & Olive Oil) The first pic is from that original recipe, the bottom pic is my version 🙂 They look a bit different but I bet the taste is still the same ) This would be a fun treat to take to a Superbowl party. Enjoy!!!!
1 1/2 cups semisweet chocolate chips
1 1/4 cups Better n’ Peanut Butter
1 tablespoon butter
1 1/2 cups crisp rice cereal
2 boxes of No Pudge coffee flavored brownie mix
prepare brownie mixes according to package but stir in 1/2 cup mini dark chocolate chips. Pour batter into a 9×13 pan that has been lined with foil and lightly sprayed with Pam.
Bake for about 25-30 minutes or until brownies are mostly done. Remove from oven and sprinkle 1/2 cup chopped mini peanut butter cups and 1/4 cup chocolate chips over top, then return to oven and bake for 3 to 4 minutes more. Transfer pan to wire rack to cool.
To prepare topping, combine 1 1/2 cups chocolate chips, Better n’ Peanut Butter, and butter in a pan. Heat on stove stirring until everything is melted and smooth. Add rice cereal and toss to coat. Spread cereal mixture in a smooth layer on top of brownies, then cover and refrigerate for at least 90 minutes or overnight, or until topping is cooled and set before slicing and serving.
“Brownies will keep, refrigerated in an airtight container, for up to 1 week”.