A decadent dessert with a chewy brownie base, gooey marshmallow fluff, coconut, and a crispy chocolate-peanut butter topping.

1 box (18 oz) double chocolate premium brownie mix with chocolate chips

1 large egg

1/3 cup vegetable oil

1/4 cup water

1 jar (7 oz) jet-puffed marshmallow creme

1/3 to 1/2 cup sweetened flaked coconut

2 cups milk chocolate chips

1 cup chunky peanut butter

3 1/2 cups cocoa krispies cereal

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Preheat your oven to 325°F (163°C). Lightly grease a 13×9-inch baking pan.
In a medium bowl, combine the brownie mix, egg, vegetable oil, and water. Stir until fully combined. Spread the brownie batter evenly in the prepared pan.
Bake the brownie base in the preheated oven for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool completely.
Once the brownie base has cooled, spread the marshmallow creme evenly over the top. Sprinkle with sweetened flaked coconut.
In a microwave-safe bowl, melt the milk chocolate chips and peanut butter together in 1-minute intervals, stirring after each, until smooth.
Stir in the cocoa krispies cereal, making sure they are evenly coated with the chocolate-peanut butter mixture.
Carefully spread the crispy chocolate-peanut butter mixture over the marshmallow fluff layer.
Cover the pan and refrigerate for at least 2 hours to set. Once chilled, cut the bars into squares and serve.

Substitute chunky peanut butter with creamy peanut butter for a smoother texture, or try almond butter for a different flavor.

Switch the milk chocolate chips with white chocolate chips for a sweeter version.

Add chopped nuts like walnuts, almonds, or pecans to the topping for extra crunch.

Feel free to try other crispy cereals like Rice Krispies or Cornflakes if you don’t have cocoa krispies.

Store in an airtight container in the refrigerator for up to 1 week. You can freeze the bars for up to 3 months as well.