Two classic treats are combined to create an entirely new dessert.
Last winter, I realized my dream of combining two of my favorite classic treats into one, new dessert. Gooey brownies rolled up with crunchy rice krispie treats. Skeptical as to whether the combination would work, we were happy that our Rice Krispie Treat Brownie Pinwheels received rave reviews.
My daughter had the idea to continue our experimentation with the simple replacement of cocoa krispies instead of plain rice krispies . I didn’t think that there was room for improvement, but we were pleasantly surprised. Our family unanimously agreed that this version of Cocoa Krispie Treat Brownie Pinwheels is even better than the original.
Making these isn’t that hard, especially since I use a boxed brownie mix. But, putting the layers together and rolling them can be a little fussy. Don’t be afraid to patch sections of the rice krispie treat and use your hands to mold it into shape. For tips and photos, see the original pinwheel recipe here.
I have a feeling that our Krispie Treat Brownie Pinwheel experimentation is still in its infancy. We had a failed attempt with a pumpkin cake version that got too soggy. Mini Whipped had the idea to use our favorite peanut butter powder in the Rice Krispie Treats for a classic peanut butter chocolate combination. Stay tuned…
Leave me a comment with your flavor combination ideas. If you make them, tag @WhippedtheBlog on Instagram so I can see your pinwheels!
Cocoa Krispie Treat Brownie Pinwheels
Makes 20-24 pinwheels
For the Rice Krispie Treats:
6 Tablespoons unsalted butter
8 cups mini marshmallows
1 teaspoon pure vanilla extract
6 cups Cocoa Krispie cereal
1/2 teaspoon salt
For Brownie
1 box brownie mix (18-20oz size)
I do not suggest the chocolate chip version, it may not work so thin.
Oil, eggs, and water as called for by the mix.
For Brownies
1. Preheat oven to 325 degrees.
2. Make the brownies per package directions, using the fudgy version if there is a choice.
3. Line two baking sheets with parchment paper.
4. Spread the brownie mix on one of the prepared pans, spreading until the mix is about 1/2 inch thick. It should nearly cover a normal sheet pan.
5. Bake the brownies for 14-16 minutes, until top is set and center is still a bit gooey.
6. Let brownies cool for about 10-15 minutes until warm but not hot.
For Rice Krispie Treats
1. In a medium sauce pan, melt butter.
2. When melted, add salt, vanilla and marshmallows.
3. Stir over medium heat until marshmallows are just melted. Remove from heat immediately.
4. Stir in Cocoa Krispies until combined.
5. Using a spatula coated with nonstick spray or butter, spread the Cocoa Krispie Treats on the prepared sheet pan, filling the pan completely. Cocoa Krispie Treats will be about 1/2 inch thick.
To Assemble Pinwheels
1. When brownie is warm and pliable but not hot, cut the brownie in half down the middle of the sheet pan, the short way, cutting through the parchment as well.
2. Cut the Rice Krispie Treats the same way, cutting all the way through the parchment paper.
3. Carefully put one of the brownie sheets (half the sheet pan) on the counter with the parchment side on the bottom.
4. Pick up one of the half sheets of Rice Krispie Treat and place it on top of the brownie with the parchment on top.
5. Flip the layers so that brownie is on top (see photos above) and peel the parchment off the brownie layer.
6. Carefully roll up starting with the longest side toward you.
7. Use your hands to close any holes in the Rice Krispie Treat and to mold the roll to keep the log a round shape.
8. When finished, let cool until brownie is no longer warm.
9. Using a serrated knife, cut the log into 1/2 inch to 3/4 inch slices to create your pinwheels.
These pinwheels last for at least 3 days stored in an airtight container.