Peanut Butter Crownies Recipe
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:
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup shortening
- 1/4 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 cup chocolate chips
Peanut Butter Frosting:
- 1/2 cup butter - softened
- 1/2 cup shortening
- 1 cup peanut butter
- 2 teaspoons McCormick® Pure Vanilla Extract
- 8 cups powdered sugar
- 3/4 cup half-n-half
- 1/2 cup marshmallow cream
- Optional: 2 bags mini peanut butter cups
Instructions
Brownie Layer:
- 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.
- Remove from oven to add peanut butter cookie dough.
- Spread 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.)
- Bake 20 to 25 minutes longer or until cookie top is golden brown.
- 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.
