Butterscotch Krispie Marshmallow Brownies are the perfect blend of chewy and crunchy, featuring a fudgy brownie base layered with gooey marshmallows and topped with a delightful butterscotch and Rice Krispie mixture. It’s a treat that will make any dessert lover smile.
When it comes to making Butterscotch Krispie Marshmallow Brownies, feel free to substitute the crunchy peanut butter with smooth if you prefer a more uniform texture. Also, semi-sweet chocolate chips can easily be swapped for dark chocolate if you’re aiming for a richer flavor. Always check for allergies, especially with the marshmallows and butterscotch chips, as they may contain allergens like gluten or dairy.
Brownies & Bars
Butterscotch Krispie Marshmallow Brownies Recipe
Ingredients
- 3/4 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter
- 3/4 cup sugar
- 2 tablespoons water
- 12 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla
- 2 eggs
- 10 ounces mini marshmallows
- 1 cup crunchy peanut butter
- 1 3/4 cups butterscotch chips (11 oz pkg)
- 1 tablespoon butter
- 1 1/2 cups Rice Krispies
Instructions
- Preheat the oven to 325 degrees.
- In a small bowl, combine 3/4 cup flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt; set aside.
- In a saucepan, bring 1/3 cup butter, 3/4 cup sugar, and 2 tablespoons water to a boil. Remove from heat.
- Add 1 cup semi-sweet chocolate chips and 1 teaspoon vanilla to the mixture, stirring until smooth.
- Transfer the mixture to a large bowl and add 2 eggs, beating well until fully combined.
- Gradually blend in the flour mixture until smooth.
- Stir in the remaining 1 cup chocolate chips, then spread the mixture into a greased and foil-lined 9 x 13 pan.
- Bake for 15 minutes; the brownies will be slightly underdone, which is perfectly fine.
- Remove the brownies from the oven and cover the top with 10 ounces mini marshmallows.
- Return to the oven for an additional 5 minutes, then remove and allow the marshmallows to solidify.
- For the butterscotch Krispie topping, in a saucepan over low to medium heat, melt 1 cup crunchy peanut butter, 1 tablespoon butter, and 1 3/4 cups butterscotch chips until smooth (except for the nuts).
- Once the marshmallow layer has cooled, stir 1 1/2 cups Rice Krispies into the butterscotch mixture and spread it over the marshmallow layer.
- Refrigerate until the topping is set. To cut, brush a knife with oil for neat slices.
Part of our Brownie and Bar Recipes collection — Part 1 of 4:
If you’re in the mood for another delightful treat, consider trying Cake Mix Brownies. The simplicity of Cake Mix Brownies makes them a quick and satisfying dessert that’s perfect for any occasion, and they pair beautifully with your favorite ice cream.