It’s not like anything needed to be improved upon with the original marshmallow creme crunch brownies. In addition to being a favorite treat around these parts, the recipe has been one of my most viewed on Random Sweetness — more than forty thousand people in the past few years. I hope at least half of them baked and shared the sticky squares.
But just like Golden Grahams cereal makes sweet no-bake s’mores bars, I had the feeling that using it instead of Rice Krispies would make marshmallow creme crunch brownies even harder to resist.
Did it? Well, there are a few globs of marshmallow creme stuck on my camera and there are definitely a few brownies missing from this picture.
Marshmallow creme crunchy graham brownies
For Brownie Layer:
1 cup butter, softened
2 cups sugar
6 Tablespoons cocoa
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour
7 ounce jar marshmallow creme (Sometimes I use most of a 13-ounce jar but they get pretty sticky.)
1 cup creamy peanut butter
12 ounce bag chocolate chips
4 cups Golden Grahams cereal
- Beat softened butter on medium for 2 minutes. Add sugar and beat 4 minutes. Beat in cocoa, vanilla, and salt. Add eggs and beat until well combined. Stir in flour just until combined.
- Pour brownie batter into a well-greased 13×9 pan (or lined with parchment paper). Bake at 350˚ for 25-30 minutes or until done. Cool completely.
- Spread marshmallow creme on cooled brownies.
- Melt the peanut butter and chocolate chips together over low heat, stirring constantly. Remove from heat and stir in cereal. Spread over marshmallow creme layer.
- Chill before serving.
- Store in refrigerator.
Sweet marshmallowy wishes,