Shelly's Recipe

CHOCOLATE CRUNCH BROWNIES

Category: Brownies/Blondies

1 cup butter, softened
2 cups sugar
4 eggs
1/2 cup baking cocoa
1-1/2 cups all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups crisp rice cereal

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350 for 24-28 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.

In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars. Yield: 3 dozen.