A CMP is a chocolate-marshmallow-peanut ice cream sundae that was a local favorite in Scranton, where I went to Marywood College. It’s a great combination, so I decided to re-create it in a brownie. This is a dressed-up box mix, which makes these brownies easy to put together.
Makes 24 brownies.
1 box chocolate fudge brownie mix (I used Pillsbury Chocolate Fudge mix for 13×9 pan size), prepared as directed
3/4 cup peanut butter
1/3 cup milk
3/4 cup marshmallow créme
1/2 cup chocolate chips
1/2 cup dry-roasted peanuts
Preheat oven as directed on box of brownie mix. Line a 13×9 baking pan with foil and spray with nonstick spray (I like to use the nonstick foil and skip the spray.)
Pour batter into prepared pan. Bake 20 minutes (less than directed on package). Remove from oven and allow to set 3 minutes.
Mix peanut butter and milk until smooth. This will take a few minutes of vigorous stirring. Spread on top of brownies with a wide icing spatula.
Dollop marshmallow créme on top of the peanut butter. Allow to soften a bit, then spread across the top of the brownies.
Sprinkle chocolate chips and peanuts on top.
Return pan to oven for 8 minutes more.
Cool completely before serving.
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.