Peanut butter cup crunch brownies

This recipe is courtesy of from cupboard to cupboard.

1 batch of your favorite brownie recipe for a 9×13-inch pan (I used a box mix & made the "cake-like" version)
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
1 tablespoon unsalted butter
1½ cups Rice Krispies cereal
1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.
Yield:24 brownies...