Ingredients
- 2 sticks of butter, softened (1 cup)
- 2 cups milk chocolate chips (12 oz bag)
- 1 cup creamy peanut butter
- 7 ounces marshmallow creme
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 cup flour
- 6 tablespoons baking cocoa
- 4 eggs
- 2 cups white sugar
- 3 cups crispy rice cereal
Instructions
- Preheat oven to 350F.
- In the bowl of a stand mixer, cream together the butter and sugar until fluffy.
- Beat in eggs on at a time.
- Mix in the vanilla.
- Pour in the flour, cocoa and salt, mix on low until everything is combined.
- Line a 9 x 13 pan with parchment paper and pour brownie mix into pan. Spread out the batter.
- Bake for 30 minutes or until done.
- Cool completely.
- Spread marshmallow creme over cooled brownies.
- In a small saucepan, melt peanut butter and chocolate chips together over low heat. Stir constantly until smooth.
- Stir in the cereal and toss until all of the cereal is coasted.
- Spread over marshmallow cream.
- Refrigerate until firm and then cut into squares
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