- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs
- 6 Tbsp. baking cocoa
- 1 cup all-purpose flour
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 (7-oz) jar marshmallow creme
- 1 cup creamy peanut butter
- 2 cups semi-sweet chocolate chips
- 3 cups crisp rice cereal
In a mixing bowl, cream butter and sugar together. Add eggs. Stir in cocoa, flour, vanilla, and salt.
Spread into a greased 9×13 inch baking pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool.
Spread marshmallow creme over cooled brownies.
In a saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in cereal.
Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.
Makes 3 dozen.