Halloween Peanut Butter Brookie Bars
This recipe combines fudge brownie and peanut butter cookie mixes into a festive Halloween bar. Layers of rich brownie and chewy peanut butter cookie are studded with Reese's candies, then baked and topped with candy eyeballs for a fun, easy-to-make dessert perfect for spooky celebrations.
Equipment
- 1 13x9 inch Baking Pan
- 2 Large Mixing Bowls
- 1 Electric mixer or sturdy whisk
- 1 Rubber Spatula For mixing and spreading batters
- 1 Parchment Paper For lining the baking pan
Ingredients
Main
- 1 box Betty Crocker™ Fudge Brownie Mix
- 1 pouch 17.5 oz Betty Crocker™ Peanut Butter Cookie Mix
- Vegetable oil water and eggs called for on both the brownie box and cookie mix pouch
- 3/4 cup REESE’S PIECES peanut butter candy in a crunchy shell divided
- 3/4 cup REESE’S Peanut Butter Chips
- 1 tablespoon Betty Crocker™ Candy Shop Candy Eyeballs
Instructions
- Preheat your oven to 350°F (175°C). Line a 13x9 inch baking pan with parchment paper, allowing some overhang on two sides to facilitate easy lifting later.
- In a large mixing bowl, prepare the Betty Crocker™ Fudge Brownie Mix according to package directions, incorporating the required vegetable oil, water, and eggs. Stir in half of the REESE’S PIECES peanut butter candy.
- Spread the prepared brownie batter evenly into the bottom of the lined baking pan, creating a smooth base layer.
- In a separate large mixing bowl, prepare the Betty Crocker™ Peanut Butter Cookie Mix according to package directions, using the specified vegetable oil, water, and eggs. Stir in all of the REESE’S Peanut Butter Chips.
- Carefully drop spoonfuls of the peanut butter cookie dough over the brownie layer. Gently spread and press the cookie dough to form an even layer that completely covers the brownie base.
- Sprinkle the remaining half of the REESE’S PIECES evenly over the top of the cookie dough layer.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Remove the pan from the oven and place it on a wire rack to cool completely. This is crucial for the bars to set and for clean slicing.
- Once cooled, use the parchment paper overhangs to carefully lift the entire brookie bar out of the pan. Decorate the top with Betty Crocker™ Candy Shop Candy Eyeballs.
- Cut the brookie bar into 24 squares and serve at room temperature. For neatest cuts, use a sharp, warm knife, wiping it clean between slices.
Notes
When working with boxed mixes, be mindful not to overmix, as this can develop gluten and lead to a tougher texture; mix just until combined. For easy removal and clean cuts, always line your baking pan with parchment paper, leaving an overhang on the sides. Press the cookie dough layer evenly over the brownie base to ensure consistent baking and a balanced texture in every bite. Keep a close eye on baking time; brookie bars can quickly go from perfectly moist to dry. A slight jiggle in the center is acceptable, as they will set upon cooling. For a gourmet touch, a sprinkle of flaky sea salt before baking can beautifully contrast the sweetness of the peanut butter and chocolate. Ensure bars are completely cooled before slicing to achieve neat, defined pieces.