Chocolate Crunch Brownies
Brownies (or use your own recipe to fit a 9x13 in. pan):
1 cup butter
2 cups sugar
4 eggs
6 tablespoons (or 1/4 cup plus 2 tablespoons) cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
Filling:
7 ounces Marshmallow Cream
Topping:
1 cup creamy peanut butter
2 cups semisweet chocolate chips
3 cups Rice Krispies
Brownies: Cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla, and salt. Spread into greased 9x13 pan; bake at 350 for 25 minutes or until toothpick inserted near the center comes out clean. Cool. Spread marshmallow cream over cooled brownies.
Topping: In saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat and stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in fridge. (Note: Wait just long enough for the topping to set up before cutting. If you chill them for too long they become VERY solid and hard to cut. Also, margarine can be used instead of butter if you prefer.)
The only bad thing about this recipe is you will want to eat the whole batch! Seriously, these are totally awesome and a great twist on a basic batch of brownies. I just made them, and they are delicious!!!
ReplyDelete