Buckeye Crunch Brownies

Buckeye Crunch Brownies | The Blonde Buckeye

These are UNBELIEVABLE. Seriously. I freaked out about these. Everyone else freaked out too. They’re that good. Think like, a crispy, gooey, peanut buttery, candy bar brownie? They are died-and-went-to-heaven good.

Buckeye Crunch Brownies | The Blonde Buckeye

The bottom layer is my favorite brownie recipe, used from the original Buckeye Brownies. Next, a layer of Reese Cups and Salty Peanuts, then topped with a chocolate-peanut butter, studded with Rice Krispies. Can you think of anything better?!

Buckeye Crunch Brownies | The Blonde BuckeyeBuckeye Crunch Brownies | The Blonde Buckeye

Buckeye Crunch Brownies
Makes one 13" x 9" pan, cut into 16 squares
  • BROWNIES: (or used boxed mix)
  • ¾ cup All-purpose Flour
  • ½ teaspoon Kosher Salt
  • 10 ounces Semi-Sweet Chocolate Chips
  • ½ cup Unsalted Butter
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Eggs
  • ½ cup Salted Peanut, roughly chopped
  • 1 cup Chopped Peanut Butter Cups
  • 1½ cups Semi-Sweet Chocolate Chips
  • 1 cup Creamy Peanut Butter
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Kosher Salt
  • 1½ cups Rice Krispies Cereal
  2. Preheat oven to 350 degrees F. Prepare a 13" x 9" baking dish with non-stick spray (also lining it with parchment paper with a few inches hanging over is super helpful).
  3. In a medium sized bowl, combine flour & salt, set aside.
  4. Melt butter & chocolate in a saucepan on low-medium heat (stirring until smooth). Once chocolate is melted & smooth, remove from heat & cool for 8-10 minutes. Then whisk in sugar & vanilla. Next, add in one egg at a time, mixing after each addition. Fold in flour mixture until just combined. Pour batter into the prepared baking dish and smooth out the top.
  5. Bake for about 25 minutes (an inserted toothpick should come out mostly clean, with some moist crumbs attached).
  7. Remove the brownies from oven & immediately sprinkle the chopped peanuts and peanut butter cups evenly over the top. Return to oven for another 5 minutes. Remove once again and smooth out the top (an offset spatula works great).
  8. While the brownies are cooling, start on the top layer. Combine the chocolate chips, peanut butter and butter in a microwave safe bowl. Heat in the microwave for about 1 minute at 50% power. Stir mixture and keep heating at 50% power in 30 seconds increments until all chips are melted and mixture is stirred smooth.
  9. Stir in vanilla and salt, then fold in Rice Krispies. Add this mixture to the top of the brownies and smooth out the top.
  10. Allow the brownies to set at room temperature for 2 hours, or chill brownies in the fridge for at least one hour before cutting.
*Store in an airtight container for up to 5 days at room temperature or in the refrigerator



  1. OMG! Looks amazing!

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