Peanut Butter Cup Crownies

This post is sponsored by McCormick and the Mom It Forward Blogger Network. All opinions are 100% mine.

Peanut Butter Crownies are brownies topped with peanut butter cookies, peanut butter buttercream frosting and peanut butter cups.

Peanut Butter Cup Crownies Bars Recipe

With the kids back in school and the holidays just around the corner, it is time for bake sales once again! The two big questions when it comes to bake sale ideas are what to make and how to package it.  The McCormick Kitchens have developed unique cookie and brownie recipes – including one that combines the two – to make sure your treats are the talk of the table. I was really inspired by the Choco-Mint Crownies McCormick Bake Sale recipe and I created my own version: Peanut Butter Cup Crownies.

McCormick Pure Vanilla ExtractPrepare brownie mix as directed on package, adding 1 teaspoon McCormick® Pure Vanilla Extract. Stir in peanut butter chips and spread in greased 13×9-inch baking pan. Bake at 350°F for 15 minutes.

Peanut Butter Crownies RecipeWhile the brownies are cooking, mix up the peanut butter cookie dough.

Beat shortening, peanut butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons of the vanilla; mix well. Gradually beat in flour, baking soda and salt on low speed until well mixed. Stir in peanut butter chips. Roll dough into a rectangle on a piece of greased parchment paper. Place dough rectangle on top of brownies in pan. (Alternative method: Drop cookie dough by tablespoonfuls on brownie, covering the top evenly.) Bake 20 to 25 minutes longer or until the cookie top is golden brown.

Peanut Butter Cup Bars RecipeTop the peanut butter crownies with peanut butter frosting and mini peanut butter cups.

To make the frosting, beat butter, shortening and vanilla until creamy. Add powdered sugar, one cup at a time, beating at low speed until well blended. Add heavy cream and marshmallow cream, beat until light and fluffy.

Best Bake Sale RecipesTo make the peanut butter crownies easier to sell, I cut them into large pieces and put them in large white muffin cups. Then, I placed each crownie into a clear cellophane bag, added a tag and tied it shut with a piece of string.

Bake Sale Ideas

Bake Sale Tips:

  • The best bake sale desserts are full of flavor and pleasing to look at.
  • Decide if desserts will be sold individually or in multipacks or both.
  • Package the bake sale treats in closed containers so that they are easy for customers to buy.
  • Add a label that clearly states what the dessert is.
  • Make the price easy to find and competitive in your area. Check local bakeries and coffee shops for pricing ideas.
  • Display the bake sale treats in a way that grabs customers’ attention and is easily accessible.

Peanut Butter Crownies Recipe
 
Author:
Recipe type: Dessert
Ingredients
Brownie Layer:
  • 1 package (family-size) fudge brownie mix
  • 1 package (12 ounces) peanut butter chips
  • 1 teaspoon McCormick® Pure Vanilla Extract
Peanut Butter Cookie Layer:
  • 1¼ cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup shortening
  • ¼ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • 1 egg
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup chocolate chips
Peanut Butter Frosting:
  • ½ cup butter - softened
  • ½ cup shortening
  • 1 cup peanut butter
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 8 cups powdered sugar
  • ¾ cup half-n-half
  • ½ cup marshmallow cream
  • Optional: 2 bags mini peanut butter cups
Instructions
Brownie Layer:
  1. Prepare brownie mix as directed on package, adding 1 teaspoon vanilla.
  2. Stir in peanut butter chips.
  3. Spread in greased 13x9-inch baking pan.
  4. Bake at 350°F for 15 minutes.
  5. Remove from oven to add peanut butter cookie dough.
  6. Spread over cooled crownies.
  7. Top with mini peanut butter cups.
Peanut Butter Cookie Layer:
  1. Beat shortening, peanut butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
  2. Add egg and 2 teaspoons of the vanilla; mix well.
  3. Gradually beat in flour, baking soda and salt on low speed until well mixed.
  4. Stir in peanut butter chips.
  5. Roll dough into a rectangle on a piece of greased parchment paper.
  6. Place dough rectangle on top of brownies in pan.
  7. (Alternative method: Drop cookie dough by tablespoonfuls on brownie, covering the top evenly.)
  8. Bake 20 to 25 minutes longer or until cookie top is golden brown.
  9. Cool in pan on wire rack.
Peanut Butter Frosting:
  1. Beat butter, shortening and vanilla until creamy.
  2. Add powdered sugar, one cup at a time, beating at low speed until well blended.
  3. Add half-n-half and marshmallow cream, beat until light and fluffy.

 

For years, cookies and brownies have been two of the most popular bake sale items, and this year, they’ll taste even better with unique flavor tips from the McCormick Kitchens.

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Comments

  1. Trina says

    Greatly appreciate the beautiful presentation and detailed directions. I will be making these tomorrow for a dessert auction at my daughters school. I’m excited to try them myself!!! Yum! I do have a question Should these be refrigerated overnight I only ask due to the icing????? I don’t want icing to melt. Please advise.

    Thank you.

  2. Dana says

    These are in the oven right now. I would suggest either chilling the rolled dough or spooning out on top of the brownies. I wasn’t a perfect aim and it’s almost impossible to move the dough once it’s put on top of the brownies. It says chocolate chips in the ingredient list but peanut butter chips in the directions, must just be a typo. I added chocolate chips. They smell amazing, I bet they will be a big hit for the Thanksgiving at the school.

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