May Recipe

I can definitely say that the only thing I want to eat this pregnancy is sweets!  I bought the supplies to make these brownies for a friend that had surgery and could hardly stand to have them in the cabinet.  I actually made them 2 days earlier than I was supposed to just because I HAD to have them!  They were amazing.  The only substitution I made was I used marshmallow fluff instead of vanilla frosting- it seemed like the frosting might be a little too much and the fluff just made it nice and light.   I am thinking next time I might try using less peanut butter and adding in butterscotch chips to the chocolate- doesn't that sound delicious???


Brownie Goody Bars from Betty Crocker website



1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)

1/2 cup salted peanuts, coarsely chopped

2 cups crisp rice cereal

2/3 cup creamy peanut butter

1 1/3 cups (8 oz) semisweet chocolate chips


1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2.Make and bake brownies as directed on box. Cool completely.

3.Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

4.Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Makes 16 bars