Ingredients
- 7 marshmallow creme
- 4 eggs
- 2 c sugar
- 3 c crisp rice cereal
- 1 c butter
- 1 c creamy peanut butter
- 1 c flour
- 6 tb baking cocoa
- 2 ts vanilla extract
- 1/2 ts salt
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees 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.