The first time I took these brownies to work, I knew I'd better start making copies of the recipe—they disappeared fast! My husband and kids gobble them up quickly, too. —Pat Mueller, Mitchell, South Dakota
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large 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
Directions
- 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 in 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.
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