With the exception of the two Rainbow Cakes to celebrate the ending and beginning of the school year this summer, I haven’t baked since early June. Crazy, right? Especially with those eight bags of sugar in the kitchen, you’d think I’d be all over it. Last week, though, I broke the spell for a bit to make a new recipe, Better than Crack Brownies.
Starting with a base of a brownie mix, these are perfect for chocolate and peanut butter lovers. It’s like chocolate and peanut butter overload. And then some. The kids had a few, my parents when they came over for dinner, and I gave the rest away.
You’ve heard me say it before … I don’t have a huge sweet tooth. Little things here and there tempt me, but more often than not, I’ll reach for something salty if given the choice between the two. And now that I’ve been doing this Clean Eating for some time now? The temptation is there even less. One little piece and I’m done. It honestly just doesn’t have the same effect or satisfaction that it once did. Funny how you can do a complete mind switch, isn’t it?
Sometimes it’s all about presentation, in terms of making something old new again. This morning I had an egg-white omelet for breakfast. Once the omelet was done, I rolled it up, jelly-roll style and sliced it for a slightly different presentation. Delish.
Recipe courtesy of How Sweet Eats
1 batch brownies (boxed mix)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1-1/2 cup milk chocolate chips
1-1/2 cup creamy peanut butter
1/2 tablespoon butter
1-1/2 cups Rice Krispies Cereal
Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
Refrigerate for 2 hours before serving.