Gooey and crunchy, they satisfied a deep craving!
I would definitely recommend keeping these in the fridge as the marshmallow layer does tend to get soft and start to run – which is messy but provides some excellent finger licking goodness!
Chocolate Marshmallow Brownies
1 cup butter or margarine, softened
2 cups sugar
6 tablespoons baking cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
1 jar (7 ounce) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) chocolate chips
3 cups Rice Krispies
Cream together the butter and sugar until fluffy. Beat in eggs and vanilla.
In a separate bowl combine the flour,cocoa, and salt. Gradually add it to the creamed mixture. Spread into a greased 9 x 13 pan and bake at 350 degrees for 25 minutes.
Spread marshamllow creme over the cooled brownies.
In a small saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from heat and add the Rice Krispies, stirring to coat.
Spread the chocolate mixture carefully over the marshmallow creme and chill before cutting.