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Submitted by: Lisa Willard from Dunwoody, GA
Originally shared on the web 02/01/2013

1 c. butter, softened
2 c. sugar
4 eggs
2 t. vanilla extract
1 c. all-purpose flour
6 T. baking cocoa
1/2 t. salt
7 oz. jar marshmallow creme
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips
3 c. crispy rice cereal

In a large bowl, combine butter and sugar, beat with an electric mixer at medium speed until creamy. Add eggs, one at a time, beating until blended after each addition. Add vanilla. In a separate bowl, combine flour, cocoa and salt, whisk to mix. Gradually add flour mixture to butter mixture. Spread batter into a lightly greased 13"x9” baking pan. Bake at 350 degrees for 35 to 40 minutes, until a toothpick inserted in center comes out with a few most crumbs. Cool completely in a pan on a wire rack. Spread marshmallow creme over brownies. Combine peanut butter and chocolate chips in a saucepan, heat over low heat, stirring constantly until melted and smooth. Remove from heat, stir in cereal, spread peanut butter mixture over marshmallow layer and chill until firm. Cut into bars and store in an airtight container in the refrigerator. Makes about 2-1/2 dozen.


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Enjoy this recipe from Gifts from the Kitchen originally published 2012.

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