For the crust:
1 cup graham cracker crumbs
1 tablespoon sugar
5 tablespoons unsalted butter, melted
For the brownies:
18-ounce Ghiradelli brownie mix plus the ingredients listed on the box (egg, oil, water)
1 cup miniature peanut butter cups
For the topping:
21 Regular Campfire® Marshmallows
Preheat oven to 325°F. Line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.
In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
Evenly press crumbs into the bottom of the prepared pan.
Bake crust in preheated oven for 7 minutes.
Once the crust is baked, prepare the brownie mix according to package directions.
Fold in mini peanut butter cups before adding the brownie batter to the prepared pan.
Baked in preheated oven for 40 minutes. Allow brownies to cool for 1 hour before topping.
When you’re ready to serve the brownies, cut 21 Regular Campfire® Marshmallows in half and layer the marshmallows (sticky side down) across the top of the brownies.
Toast the marshmallows under the broiler until golden, (watch this like you have never watched anything before because you do not want the marshmallows to burn), about 2 minutes.
Cool slightly and cut into 12 squares.
Recipe by: My Baking Addiction
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