Killer Crunch Brownies

Brownies:
   12 oz. chocolate chips
   1 c butter
   1 1/2 c sugar
   1 tsp vanilla
   4 large eggs
   1 1/2 c flour
   1/2 tsp salt

Topping:
   7 oz. jar marshmallow creme
   1 c peanut butter
   1 c semi-sweet chocolate chips
   3 c rice krispie cereal


Preheat oven to 350.  Line a 9X13 baking pan with aluminum foil and grease with cooking spray.  In a medium-large-ish saucepan over low heat, melt the butter and chocolate chips.  Stir constantly and remove from heat when the chips are fully melted.  Whisk in the sugar and vanilla.  Add the eggs, blending fully, one at a time.  Add the flour and salt, and mix until well combined.  Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are cooked through and set, but not overbaked.

While the brownies are still warm, dollop the marshmallow creme over the top in large scoops and spread into an even layer.  In a medium saucepan, melt the peanut butter and chocolate chips together over low heat, stirring constantly.  When fully melted and smooth, remove from the heat and stir in the rice krispies.  Scoop spoonfuls over the marshmallow layer and gently spread into an even layer.  Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours.  Serve chilled.


From Mel's Kitchen Cafe