Published November 21, 2009 by
I LOVE the combination of peanut butter and chocolate... I guess that is why I'm such a fan of Reese's peanut butter cup candy. A creamy layer of peanut butter sits between the rich chocolate frosting and brownies on these bars. This recipe is made in a jellyroll pan using 2 packages of brownies so they are a great choice for feeding a crowd at a family get-together or church potluck.
Bake 2 packages of brownies in a 15" x 10" jelly roll pan (I use Betty Crocker brand) as directed on the brownie mix package. Upon removing the brownies from the oven, immediately spread an 18 ounce container of chunky or creamy peanut butter on top of them (personally I like creamy Jif peanut butter the best). Cool the brownies with peanut butter completely. I recommend placing them in the refrigerator for about 30 minutes.
In a large saucepan, melt together the butter, milk and marshmallows over low-medium heat stirring constantly until smooth. Remove the saucepan from heat and whisk in the cocoa powder. Then using a hand mixer, add the powdered sugar a little at a time and beat until the frosting is smooth and has a spreadable consistency. Spread the chocolate frosting over the peanut butter layer. Place the jellyroll pan of brownies back in the refrigerator and cool an additional 20 minutes before cutting into squares and serving.
My NOTES: If you microwave the peanut butter on 50% power for 2 minutes and then stir it vigorously, it will spread on the brownies much easier! A big thank you to Betty Crocker for the image.