MallowCreme® Crunch Peanut Butter Brownie Bars

Ingredients

MallowCreme® Brownie Base
Prepared brownie batter as needed for 1 half sheet pan (about 5 lb. batter)
1/2 cup MallowCreme®
1 cup semisweet chocolate chips
Note: Use brownie batter prepared from a dry mix according to package directions or from a tub of commercially prepared brownie batter.

MallowCreme® Filling
3 cups white chocolate chips
2 1/2 cups MallowCreme®

MallowCreme® Crunch Peanut Butter Topping
3 cups milk chocolate chips
2 cups creamy peanut butter
1/4 cup MallowCreme®
3 cups crispy rice cereal

INSTRUCTIONS

MallowCreme® Brownie Base
1. Preheat oven to 350° F.
2. Spray one half sheet pan, mixing bowl, whisk and spatula with Vegalene® Premium Food Release Spray.
3. Prepare brownie mix according to package directions for one 13 x 18-inch half sheet pan.
4. Heat 1/2 cup MallowCreme® in microwave for 30 seconds. (For quick and easy clean-up, spray measuring cup with Vegalene® Premium Food Release Spray.)
5. Combine brownie batter and MallowCreme® in mixing bowl; whisk until blended. Fold in chocolate chips.
6. Using a rubber spatula, spread batter evenly in half sheet pan; bake uncovered for 25 to 30 minutes. Set aside to cool for 5 minutes.

MallowCreme® Filling
1. Spray 3 quart saucepan and spoon with Vegalene Premium Food Release Spray.
2. Combine white chocolate chips and 2½ cups MallowCreme in saucepan; stir over low heat until blended. (For quick and easy clean-up, spray measuring cup with Vegalene Premium Food Release Spray.)
3. Spread evenly over brownies. Chill for 1 hour or until filling is firm.

MallowCreme Crunch Peanut Butter Topping
1. Spray 5 quart saucepan and spoon with Vegalene Premium Food Release Spray.
2. Combine milk chocolate chips, peanut butter and 1/4 cup MallowCreme in large saucepan. (For quick and easy clean-up, spray measuring cup with Vegalene Premium Food Release Spray.) Stir over low heat until chocolate chips are melted and topping mixture is completely blended.
3. Remove from heat, add crispy rice cereal and mix well.
4. Spread mixture evenly over chilled bars. Let cool at room temperature for 2 hours. Slice into 48 2 x 2-inch squares.
5. Cover and hold at room temperature.

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