Prep Time 15m
Cook Time 20m
Ready Time 130m
Yield 36 bars

  • Crisco® Original No-Stick Cooking Spray
  • 1 (15.5 oz.) package Pillsbury™ Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons water
  • 1 large egg
  • 1 1/2 cups Jif® Creamy Peanut Butter
  • 1 1/2 cups powdered sugar
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1/4 cup Jif® Creamy Peanut Butter
  • 1/4 cup chopped dry roasted peanuts
  • 1 (1.63 oz.) package (1/3 cup) candy coated peanut butter pieces
Preparation Directions
  • Step 1Heat oven to 350°F. Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Prepare brownie mix as directed on package using oil, water and egg. Spread batter in greased pan.
  • Step 2Bake 17 to 22 minutes or until edges are set. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled. Freeze brownie base 20 minutes for easier spreading of filling.
  • Step 3Combine 1 1/2 cups peanut butter and powdered sugar in small bowl; blend well. Spread over cold brownie base.
  • Step 4Melt chocolate chips in small saucepan over low heat, stirring frequently. Add 1/4 cup peanut butter; mix well. Spread over bars. Sprinkle top with peanuts and candies. Score bars to make 36 pieces. Refrigerate 45 minutes or until chocolate is set. Store covered at room temperature. Cut bars using scored lines as a guide.
High Altitude (above 3500 ft.):
  • Step 1See brownie mix package for directions.
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