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Filled with gooey caramel and marshmallow, crispy rice crispies and fudgy goodness, these Caramel Marshmallow Crunch Brownies are one of the brownies ever! WARNING: they are incredibly addictive.
This post was originally published in August 2017. It has been updated for content and photos.
Good lord these semi-homemade caramel marshmallow crunch brownies are good.
I recommend making them while no one is around. Don’t even tell anyone. Because once you taste one you’ll realize that you are not willing to share. You just want them all. For yourself. Find a good hiding place. Put them there.
The boyfriend loves brownies. I’ve never been much of a brownie person myself, as I much prefer to eat a lemon bar. However, I am working to redeem myself…I forgot his birthday last week. For the second year in a row. So I make him brownies.
When I made these semi-homemade Caramel Marshmallow Crunch Brownies, I did not intend to make them for myself. It was truly a selfless act, I mean with the forgotten birthday and all. WAS.
As I’m putting the brownies on a plate for photos, I take a little piece here and there and BAM…I realized I just made the most awesome brownies.
I was in love.
So what am I to do here? At the time, I had not yet disclosed to the boyfriend that I was making said brownies. AND, he had to be out of town unexpectedly for a couple days. There’s nothing wrong with eating a pan of brownies yourself right? I mean, if no one is watching, it didn’t really happen right? Plus, I could always just make another batch, right?
BUT, I was good. I did not eat all the brownies. Only one. Ok two. And a half. But that’s it. I promise! I made a resolution that when I got back from vacation in early July that I needed to lose just a few pounds. You know those vacation pounds, right? They’ve got to go.
So I did not eat the whole pan. Plus, again, the forgotten birthday. I needed to redeem myself somehow.
Now, these semi-homemade Caramel Marshmallow Crunch Brownies are pretty damn easy to make. I call them semi-homemade because I use Ghiradelli Brownie mix. My favorite brownie mix.
I use the same mix in all my semi-homemade brownies. Don’t get me wrong, brownies made from scratch are awesome too, but I think this mix is one of the best. And it makes it just so easy. And how fun is it to focus your time on being creative with your brownies? It’s fun. Believe me.
How to Make Marshmallow Crunch Brownies
**SEE STEP BY STEP PHOTOS BELOW**
Make the brownie mix according to the package. Pour half the mix in a greased 8×8 metal baking pan.
Melt the marshmallow fluff in the microwave for about 20-30 seconds. Watch it because it will blow up if you heat it too long. I didn’t know this. My marshmallow popped right on up over the edge. Needless to say it was messy and unpleasant to clean up, as you can imagine marshmallow would be. So watch it.
Pour the melted marshmallow on top of the brownie mix and spread in an even layer.
Place the unwrapped caramels and whipping cream in a microwave safe bowl and heat, stirring very 30 seconds, until smooth. Pour the caramel on top of the marshmallow. OPTIONAL: sprinkle sea salt over the caramel. I recommend the sea salt as I believe salt and sweet is one of the best combinations in the world.
I mean seriously, it’s so good. Like chocolate covered potato chips. Or maple bacon chocolate. YUM.
Add the rice crispies on top and chill for about 1 hour in the refrigerator. *If you’re in a hurry, you can skip the fridge, but the brownie batter will be easier to spread of the rest is chilled.
Preheat the oven to 325 degrees. Cover the caramel layer with the remaining brownie mix and bake for 50 minutes, or until brownie is fully set.
Let the brownies cool fully before slicing. I recommend warming a sharp knife under hot water before attempting. You can also just sit down with the pan and eat with a spoon. Put a scoop of ice cream on top. Maybe even two. I won’t judge. And if you’re alone, well remember, a tree in the forest….
Love chocolate? Want to see more chocolate recipes? Check these out:
Decadent Chocolate Caramel Pie
S’mores Stuffed Cookies
Chocolate and Peanut Butter Brownies
Salted Caramel Chocolate Chip Cookie Pie
Fluffy Chocolate Pie with Oreo Crust
Homemade Twix Candy Bars
Did you make this recipe? Rate it and leave a comment below to let me know what you think!
- 1 Box Ghiradelli Double Chocolate brownie mix
- 6 oz. marshmallow fluff
- 6 oz. vanilla caramels
- 3 tbsp. whipping cream
- 1 cup rice crispies
- 1/2 - 1 tsp coarse sea salt (optional)
- Make the brownie mix according to the package.
Pour half the mix in parchment paper lined 8x8 metal baking pan.
- Melt the marshmallow fluff in the microwave for about 20-30 seconds. Watch it because it will blow up if you heat it too long.
- Pour the melted marshmallow on top of the brownie mix and spread in an even layer.
- Place the unwrapped caramels and whipping cream in a microwave safe bowl and heat, stirring very 30 seconds, until smooth.
Pour the caramel on top of the marshmallow and add the sea salt. Pour the rice crispies on top of the caramel. Chill for 1 hour.
- Preheat the oven to 325 degrees.
Cover the caramel layer with the remaining brownie mix and bake for 50 minutes, or until brownie batter has set (NOTE-marshmallow and caramel will not "set"). Cool fully then slice with a warm knife.
- Attempt to not eat the whole pan.
- You can skip the 1 hour chill, but the brownie batter will be more difficult to spread.
Did you make this recipe? Follow me on Instagram, post a photo and tag #wenthere8this. I love to see what you’re making!