Download this recipe.
1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 tablespoons baking cocoa
1 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1 (7-ounce) jar marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups crispy rice cereal
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25 minutes or until brownies test done. Cool. Spread marshmallow creme over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.
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