Congratulations to Sara DeLeeuw, author of blog My Imperfect Kitchen and this weeks Feature Friday winner for her incredible P.B.K. Brownies. I have already made these brownies and could not stop eating them! If you would like to be features on KT, it’s as easy as submitting a recipe here.
We started our third bowling season last night. It has become something of a tradition for me to bring snacks to our weekly games. Truthfully, I do it because I can’t bowl. Not even remotely well. I couldn’t break 100 if I used bumpers. My scores last night were 77, 79 and 69. Yeahhhh…don’t quit my day job, right? You may feel sorry for my team, but don’t! They eat very well. Yesterday I made PBK (Peanut Butter Krispy) Brownie Bars to kick off our season. This recipe is a variation of BrownEyedBaker’s “Better Than Crack” Brownies and they are very addicting! After all, who doesn’t love chocolate and peanut butter? Consider yourself warned, you may never go back to regular brownies again. I’m setting the bar pretty high on bowling snacks with these! They are easy to put together, and trust me, they are worth every delicious bite!
First, mix up a batch of your favorite brownies and bake them in a 9 x 13 pan for about 20 – 25 minutes. They won’t be done yet, but that’s ok, they’re going right back in the oven!
While they are finishing baking, melt together butter, chocolate chips and creamy peanut butter.
Here is the full recipe. Enjoy!!
P.B.K. BROWNIE BARS
1 batch of brownies – either homemade or boxed
1/2 cup salted peanuts
1 cup chopped Reese’s peanut butter cups
1 1/2 cups milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 TBLS butter
2 cups Rice Krispies Cereal
If using a boxed mix (Go with Ghirardelli’s – trust me), prepare brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
Remove from the oven and top with chopped peanuts and peanut butter cups. Return them to the oven and bake for 4-6 minutes more.
While the brownies are finishing baking, melt the butter, chocolate chips, peanut butter in a pan over medium heat. Stir in the cereal. Remove brownies from the oven and evenly pour chocolate mixture over the top.
Refrigerate for two hours before serving.
Sara DeLeeuw is a self-taught home cook, wife (of 25+ years!), mother of three, certified foodie, cookbook collector, amateur photographer, book-reading, coffee-loving, disney-loving, life-loving gal! Just like her blog, My Imperfect Kitchen, she is not perfect. Perfect is boring. Perfect means there is nothing else to strive toward. Her motto is “Never trust a skinny chef!” Which she says makes HER very trust-worthy! 🙂 You can email Sara at MyImperfectKitchen@yahoo.com, follow her on Twitter http://twitter.com/#!/MyImpKitch, or on Facebook https://www.facebook.com/MyImperfectKitchen.