1 cup butter or margarine, softened
2 cups sugar
4 eggs6 tablespoons cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
One jar (7 ounces) marshmallow creme
One cup creamy peanut butter
2 cups semi sweet chocolate chips
3 cups crispy rice cereal
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into greased 13 x 9” baking pan. Bake at 3:50° for 25 minutes or until brownies are done. Cool. Spread marshmallow creme over cold brownie. In a small pan, melt peanut butter and chocolate chips over low heat; stirring constantly. Remove from heat; stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator.
Emma Taylor Warner
