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1/2 cup salted peanuts, coarsely chopped
-Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
-Make and bake brownies as directed on box (or your own homemade recipe). Cool completely.
-Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
-Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
Mom's Brownie Recipe
8 Tbsp cocoa
2 cubes (1 cup) margarine
2 cups sugar
1 tsp vanilla
2 1/2 cups flour, sifted
pinch of salt
Melt margarine. Stir in cocoa. Mix sugar and eggs in a separate mixing bowl. Stir in margarine and cocoa. Add vanilla, flour, nuts, and salt. Bake for 30 to 40 minutes at 325 degrees.
Mom's Vanilla Frosting:
1/4 cup margarine, softened
2-3 cups powdered sugar
2 Tbsp milk
1-2 tsp vanilla
Mix all ingredients together until well-blended.
Recipe adapted from Betty Crocker.