CHOCOLATE CRUNCH BROWNIES

Provided by Georgia Wagner

1 cup butter, softened

2 cups sugar

4 eggs

6 tablespoons baking cocoa

1 cup all purpose flour

2 teaspoons vanilla extract

1/2 teaspoon salt

1 jar (7 ounces) marshmallow crème

1 cup creamy peanut butter

2 cups (12 ounces) semisweet chocolate chips

3 cups crisp rice cereal

1. In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9 x 2 baking pan.

2. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool. Spread marshmallow creme over cooled brownies.

3. 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 refrigerator. Yield: 3 dozen.