Chocolate Crunch Brownies
ooey and gooey, full of crunch, this sweet dessert combines favorite flavors of chocolate, marshmallow, and peanut butter
Ingredients
- 1 c margarine
- 1 3/4 c sugar
- 4 eggs
- 6 T cocoa powder
- 1 c flour
- 2 t vanilla flavoring
- 1/2 t salt
- 7 oz marshmallow creme (1 jar)
- 1 c creamy peanut butter
- 1 1/2 c semi sweet chocolate chips
- 3 c crisp rice cereal
Instructions
- Cream butter and sugar until thoroughly mixed. Beat in eggs and vanilla. Add flour, cocoa, and salt to the creamed mixture until blended. Spread into a sprayed 9x13 pan and bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Do not overbake.
- Cool for half an hour, in the fridge if desired. Use a spatula lightly sprayed with nonstick spray to spread marshmallow creme over the top of the brownie layer.
- Melt peanut butter and chocolate chips in a medium saucepan. Once they are completely combined, add crisp rice cereal and stir until coated. Pour out onto brownies and spread into corners, smoothing the top.
- Refrigerate at least 30 minutes. Steal a square to sample. Keep in refrigerator and cut into squares when serving.