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Rocky Road OREO Brownies

48 servings
Clock3h Cook

Ingredient List

  • 32 OREO Cookies, divided
  • 1 pkg. (18 to 20 oz.) fudge brownie mix (13x9-inch pan size)
  • 1 cup creamy peanut butter
  • ½ cup butter, softened
  • 1½ cups powdered sugar
  • 1 cup miniature marshmallows
  • ¼ cup lightly salted peanuts, coarsely chopped

Nutritional Information

Calories170
Total fat9g
Saturated fat2.5g
Trans fat0g
Cholesterol10mg
Sodium110mg
Total Carbohydrate21g
Dietary fiber1g
Total sugars14g
Added sugars14g
Protein2g
Vitamin D0% DV
Calcium0% DV
Iron4% DV
Potassium2% DV
  1. 1
    Heat oven to 350°F.
  2. 2
    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.
  3. 3
    Prepare brownie batter as directed on package; pour over cookies in pan, completely covering cookies.
  4. 4
    Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
  5. 5
    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.
  6. 6
    Refrigerate 1 hour.
  7. 7
    Use foil handles to remove brownie from pan before cutting into bars.