Triple Tier Brownies

Here is another recipe I get asked for a lot at functions – probably the most requested.  The great thing about is that I can write it down because there are only a handful of ingredients.  I have been making this since I adapted the recipe from a Quick Cooking Magazine back in 2005.  Accept no substitutes!

By all means, feel free to replace the canned frosting for the real thing.  Just make sure to keep the brownies in the fridge more since you are using cream cheese.  Here is a great cream cheese frosting recipe:

8 oz. cream cheese, soft
4 oz. (1 stick) unsalted butter, soft
2 cups powdered sugar
1 tsp vanilla.
Beat the cheese and butter.  On low, add sugar a little at a time.  Add vanilla and whip 2 minutes.  Easy stuff.

Tripe Tier Brownies
yields 16

1 box brownie mix for a 9×13 pan
ingredients for the brownie mix (usually egg, oil and water)
1 can cream cheese frosting (or above recipe)
1 cup peanut butter, creamy
2 cups semi sweet chocolate chips
3 cups rice crispies

1.  Make brownies according to the directions on the box.  I like using a pyrex 9×13 pan because you can see the layers.  Cool brownies.
2.  Spread frosting on top and put this in the fridge.

3.  In a large pot, melt the peanut butter and chocolate chips on low heat.  Remove from heat and add rice krispies.

4.  Spread chocolate mixture on top of the frosting and put back in the fridge for 1-2 hours to set.  Remove about 30-60 minutes before serving.  Cutting them while colder does make things a little less messy.

Linked up to: http://www.ishouldbemoppingthefloor.com/2012/02/mop-it-up-mondays-party-2.html