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.

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.

Prepare 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 350F for 15 minutes.

While 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. S

tir 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.

Top 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.

To 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 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

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

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 20

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Ingredients

Brownie Layer:

• 18.4 ounce fudge brownie mix
• ⅔ cup vegetable oil
• ¼ cup water
• 2 large eggs
• 1 teaspoon McCormick® Pure Vanilla Extract
• 12 ounces peanut butter chips

Peanut Butter Cookie Layer:

• 1 ¼ 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 brown sugar
• 1 large 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
• 14 ounces mini peanut butter cups optional

Instructions

Brownie Layer

• Preheat the oven to 350˚F. Prepare brownie mix as directed on package, adding 1 teaspoon vanilla.
• Stir in peanut butter chips.
• Spread in greased 13x9-inch baking pan.
• Bake at 350°F for 15 minutes.
• While it is baking, prepare the peanut butter cookie dough. Remove the pan from the oven to add peanut butter cookie dough.
• Bake 20 to 25 minutes longer or until cookie top is golden brown.
• Cool the bars in a pan on a wire rack.
• Prepare the peanut butter frosting. Spread it over cooled crownies.
• Top with mini peanut butter cups.

Peanut Butter Cookie Layer

• 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.)
• Cool in pan on wire rack.

Peanut Butter Frosting

• Beat butter, shortening and vanilla until creamy.
• Add powdered sugar, one cup at a time, beating at low speed until well blended.
• Add half-n-half and marshmallow cream, beat until light and fluffy.

ORDER COOKBOOK HERE

Nutrition

Serving: 1slice | Calories: 619kcal | Carbohydrates: 81g | Protein: 9g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 249mg | Fiber: 3g | Sugar: 67g

Course: Dessert

Cuisine: American

Author: Tonia Larson

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.