—————————-NORMA WRENN NPXR56B—————————- 1 c Butter or margarine; soften
2 c Sugar
4 Eggs
6 tb Baking cocoa
1 c Flour
2 ts Vanilla extract
1/2 ts Salt
7 oz Marshmallow creme
1 c Creamy peanut butter
12 oz Semisweet chocolate chips
(2 cups) 3 c Crisp rice cereal
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool. Spread marshmallow creme over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator. Source: Country Woman; Collector’s Edition. —–