Chocolate Crunch Brownies
Taste of Home
•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 overbake). 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.
http://www.tasteofhome.com/Recipes/Chocolate-Crunch-Brownies
Taste of Home
•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 overbake). 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.
http://www.tasteofhome.com/Recipes/Chocolate-Crunch-Brownies