Chocolate Crunch Brownies

Ingredients

• 1 cup butter or margarine, softened
• 2 cup sugar
• 4 eggs
• 6 tbsp baking cocoa
• 1 cup all-purpose flour
• 2 tsp vanilla extract
• ½ tsp salt
• 1 jar 7 ounces marshmallow creme
• 1 cup creamy peanut butter
• 2 cup 12 ounces semisweet chocolate chips
• 3 cup crisp rice cereal

Method

1. In a mixing bowl, cream the butter and sugar; add the eggs. Stir in the cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 25 minutes or until the brownies test done. Cool.
2. Spread the marshmallow creme over the cooled brownies.
3. In a small saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over the marshmallow layer. Chill before cutting. Store in the refrigerator.

Notes

Yield: 3 dozen. From Pat Mueller, Mitchell, South Dakota.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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