The only formal cooking instruction I have had were my middle school home ec classes. We weren’t cooking anything gourmet, but it did teach me the basics of making a good omelette, how to properly knead bread dough and how to convert measurements quickly. I still have many of the original recipe handouts from those classes and even though my cooking has come a long way since then, they’re still some of my staples.
This is one of the recipes we made during one lesson. I’ve adapted it over time, but every time I bite into one of these fantastic bars I feel like I’m back in the classroom.
Here’s what you’ll need:
I try to get a brownie mix that is specifically for an 8×8 or 9×9 pan. Most brownie mixes make a 9×13 pan. If you’re using one of these, you can either cook it in a smaller pan for longer (directions will be on the box) or double the other toppings so you’ll have enough to cover the bigger pan.
- 1 package brownie mix (for an 8x8 or 9x9 pan)
- Ingredients to prepare brownie mix
- 2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1 1/2 cup crisped rice cereal
- Prepare and bake brownies according to package directions in an 8x8 or 9x9 pan.
- Sprinkle mini marshmallows over cooked brownies and return to the oven for three minutes. Remove from oven and cool completely.
- Melt chocolate chips and peanut butter together in a double boiler, stirring until smooth. Stir in crisped rice cereal. Spread chocolate mixture over cooled brownies.
- Refridgerate for two hours or until completely set. Slice and store in an airtight container.
Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.