Peanut Butter White Chocolate Rice Krispies Brownies

These brownies are the reworked smashingly successful version of the not so successful vacation brownies that I made in Wyoming.  We start with a deliciously easy fudgy brownie (recipe slightly adapted from King Arthur Flour), topped with an incredible vanilla frosting, and finished off with a layer of peanut butter white chocolate rice krispies.  These brownies have a variety of flavors and textures, and are perfectly addicting.

Peanut Butter White Chocolate Rice Krispies Brownies

Brownie Layer:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract

Frosting Layer:
2 Tablespoons butter, room temperature
2 Tablespoons coconut oil
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring (optional)
1 cup powdered sugar
1 to 2 teaspoons milk

Rice Krispies Layer:
1 1/4 cups white chocolate chips
2/3 cups creamy peanut butter
3 cups rice krispies cereal

Preheat the oven to 375F.  Lightly spray an 8x11 inch baking dish with cooking spray.

In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder.  Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth.  Pour the batter into the prepared baking dish and smooth the top.  Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the frosting, beat together the butter, coconut oil, vanilla, and butter flavoring (if using).  Beat in the powdered sugar, a little at a time until completely combined.  Beat in the milk, starting with 1 teaspoon and adding more if necessary to reach the desired consistency.  Beat until smooth.  Spread frosting evenly over the completely cooled brownies.

For the the rice krispies layer, place the rice krispies in a medium bowl.  Place the white chocolate chips and peanut butter in a plastic microwaveable bowl (I have never had white chocolate seize when I melt it in a plastic bowl!).  Microwave in 15 second intervals, stirring after each interval until the mixture is melted and smooth.  Pour the peanut butter white chocolate mixture over the rice krispies and stir together until combined.  Spread the rice krispies mixture evenly over the frosting brownies, pressing down lightly.  Let cool completely or chill for an hour or two before cutting.  Makes 20 brownies.

Enjoy!  -Cardamommy