Ingredients
1 cup butter, softened2 cups sugar4 large eggs1/2 cup baking cocoa1-1/2 cups all-purpose flour2 teaspoons vanilla extract1/2 teaspoon salt1 jar (7 ounces) marshmallow creme1 cup creamy peanut butter2 cups (12 ounces) semisweet chocolate chips3 cups crisp rice cereal
Preparation
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.
