by Pat Mueller
This specialty brownie makes a satisfying dessert when served with a scoop of mint ice cream.
1 cup butter or magarine, softened
2 cups sugar
4 eggs
1 cup all-purpose flour
6 tablespoons baking cocoa
2 tablesppons vanilla extract
1/2 teaspoon salt
1 jar (7 ounces) marshmallow crème
2 cups (12 ounces) semisweet chocolate chips
1 cup creamy peanut butter
3 cups crisp rice cereal
In a mixing bowl, cream butter and sugar; add eggs. stir in flour, cocoa, vanilla and salt. Spread into a breased 13-in x 9-in. x 2-in. baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread marshmallow crème over cooled brownies. In a small saucepan over low heat, melt chocolate chips and peanut butter, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill 1 hour before cutting. Store in the refrigerator. yield: 3 dozen.
