Du-udes. If you like make-your-back-teeth-hurt-kinda-sweet-stuff, then these brownies are for you. So pin this recipe, make ’em on a rainy day, and make sure your fridge has a full gallon of milk in it because you’re gonna need it.
Incidentally, this is my grandma’s recipe.
Chocolate Peanut Butter Crunch Brownies
1 c. butter, softened
2 c. sugar
6 T. baking cocoa
1 c. flour
2 tsp. vanilla
1/2 tsp. salt
1 jar (7 oz.) marshmallow cream
1 c. peanut butter
2 c. semi-sweet chocolate chips
3 c. Rice Krispies
Cream the butter and sugar. Beat in eggs.
Stir in the cocoa, flour, vanilla and salt.
Spread in a greased 13x9x2 baking pan and bake at 350 degrees for 25 minutes or until brownies test done.
Cool completely in the pan.
Spread marshmallow cream evenly over the top of the cooled brownies in the pan.
In a small saucepan, melt the peanut butter and chocolate chips over low heat. Stir in the cereal.
Spread over the marshmallow layer.
Chill before cutting.
Yield: 3 dozen