I guess this was my week of triple layer baking. First I made these killer triple layered brownies. So simple.

Triple Layer Peanut Butter Crunch Brownies

Then this weekend I made this triple decker wedding cake. Not quite so simple….

The top tier was white chocolate with raspberry filling, the middle was Mexican chocolate with chocolate filling, and the bottom was poppyseed citron with lemon curd filling. I honestly strained my back carrying this beast into the church. I should have weighed it before delivery 🙂

Back to the brownies …. they are outrageous! I made them with my favorite from-scratch brownie recipe, but don’t hesitate to cheat with your favorite boxed brownie. Be sure you cut them small because they are quite decadent, but our church youth group of 15 polished off the whole pan in one evening 🙂

Triple Layer Peanut Butter Crunch Brownies

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Print Recipe

Yield: 20 brownies 1x

Ingredients

Scale

1 batch of brownies in a 9×13 pan (you can use boxed or I recommend my Classic Brownie recipe)
1 C chopped Reese’s peanut butter cups
1/2 C chopped salted peanuts
1 1/2 C milk chocolate chips
1 1/2 C peanut butter
1/2 Tb butter
2 C Rice Crispies cereal

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Instructions

Prepare the brownies according the the directions for whatever brownies you choose to make. About 5 minutes before they are done cooking, sprinkle the top with the chopped peanuts and peanut butter cups. Finish baking the brownies for the remaining 5 minutes then remove from the oven.
Melt in a large glass bowl the milk chocolate chips, peanut butter and butter. Microwave on high for 45 seconds and stir well. Microwave another 30 seconds and stir well. The heat of the mixture should finish melting the remaining chocolate. Stir in the rice crispies then pour the mixture over the top of your brownies. Spread to cover evenly. Allow to cool, then refrigerate for at least 2 hours to let the topping firm up. When cutting, wipe your knife after every pass to help make clean cuts.