Rocky Road OREO Brownies

Rocky Road OREO Brownies

Prep time30 min
Total time3hr 0min
ServingsMakes 48 servings, 1 brownie each.
  • 32 Oreo Cookies, divided
  • 1 pkg. (519 g to 585 g) brownie mix (13x9-inch pan size)
  • 1 cup creamy peanut butter
  • ½ cup butter, softened
  • 1½ cups icing sugar
  • 1 cup miniature marshmallows
  • ¼ cup salted peanuts, coarsely chopped
  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Place 24 cookies, in 6 rows of 4 cookies each, on bottom of prepared pan. Chop remaining cookies; reserve for later use.
  • Prepare brownie batter as directed on package; pour over cookies in pan, completely covering cookies.
  • Bake 25 to 30 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.
  • Beat peanut butter and butter in large bowl with mixer until blended. Gradually beat in sugar; spread over brownie. Top with marshmallows, nuts and reserved chopped cookies.
  • Refrigerate 1 hour.
  • Use foil handles to remove brownie from pan before cutting into bars.
Recipe Tips
  • How to Easily Cut the Brownies
    Remove brownie from pan as directed. Cut brownies crosswise into 12 strips, then cut each strip into 4 pieces.
  • Storage Know-How
    Store brownies in airtight container in refrigerator up to 1 week before serving.
  • Variation
    Omit butter and icing sugar; decrease peanut butter to 3/4 cup. Mix 1-1/4 cups ready-to-spread vanilla frosting with peanut butter until blended; spread onto cooled brownie, then top with remaining ingredients as directed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 9g 
   Saturated 3g 
Cholesterol 10mg 
Sodium 105mg 
Carbohydrate 20g 
   Dietary fiber 1g 
   Sugars 13g 
Protein 2g 
Vitamin A2 %DV
Vitamin C0 %DV
Calcium0 %DV
Iron4 %DV
Potassium75 %DV

© Mondelez International and/or it's affiliate(s)