Chocolate Crunch Brownies

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Breakfast Foods

  • 3 cups Crispy rice cereal

• Condiments

  • 1 7 oz. jar Marshmallow creme
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 cup All-purpose flour
  • 3/4 cup Baking cocoa
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on gatherforbread.com

Description

Ingredients

• 1 cup butter, softened
• 1½ cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon salt
• 7 oz. jar marshmallow creme
• ½ cup creamy peanut butter
• 1 cup semi-sweet chocolate chips
• 3 cups crispy rice cereal

Directions

• Preheat oven to 350 degrees.
• In a large bowl, combine butter and sugar, beat with an electric mixer at medium speed until creamy. Add eggs, one at a time, beating after each addition. Add vanilla.
• In a separate bowl, combine flour, cocoa, and salt, whisk to mix. Gradually add flour mixture to butter mixture.
• Spread batter into a lightly greased 13 x 9 baking pan. Bake for 35 to 40 minutes, until a toothpick inserted in center comes. Cool completely in a pan on a wire rack. Spread marshmallow creme over brownies.
• Combine peanut butter and chocolate chips in a small microwave-safe bowl. Microwave on high for 60. Stir. Heat in 30 seconds intervals thereafter until melted and smooth.
• Stir in crispy rice cereal. Spread crispy cereal mixture over marshmallow layer and chill until firm, about 2 hours. Cut into bars and store in an airtight container.