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Peanut Butter Crispy Brownies

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“This is an adaptation of a "Brownie Goody Bar" recipe I found on the back of a Better Crocker brownie box a few years ago. We also call them Scotcharoo Brownies, because they have a butterscotch, peanut butter, rice crispy layer on top of a fuggy brownie. This is my family's favorite sweet treat! They are sooo good. I usually wrap them individually in suran wrap and store in the refrigerator so that they do not all get eaten at once. This slows the guys down a little.”
1hr 30mins
24 bars

Ingredients Nutrition

  • 637.86 g box brownie mix, prepared (I like Betty Crocker Original Supreme)
  • 340.19 g bag butterscotch chips
  • 236.59 ml creamy peanut butter
  • 828.06 ml crisp rice cereal (use 4 cups for a thicker rice crispy layer)


  1. Heat oven to 350. Make brownies as directed for a 9 x 13-inch pan. Cool completely.
  2. Melt butterscotch chips and peanut butter in a 1-quart saucepan or in a glass bowl in microwave (1 1/2 minutes on high) stirring frequently.
  3. Stir cereal into peanut putter butterscotch mixture.
  4. Pour cereal mixture over brownies. Spread evenly.
  5. Refrigerate about 30 minutes or until set before cutting.

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