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Brownies, Chocolate Crunch (D/P, TNT)
Source: "Taste of Home," by Pat Mueller
Yield: 3 dozen

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

Preheat oven to 350°F. Grease and flour a 13"x9" baking dish.

In a mixing bowl, cream butter and sugar. Add the eggs. Stir in cocoa, flour, vanilla, and salt. Spread into the prepared 13"x9" baking dish.

Bake at 350°F for 25 minutes or until brownies test done by inserting a wooden toothpick into the center and it comes out clean. Cool. Spread marshmallow creme over cooled brownies.

In a small saucepan, melt the peanut butter and chocolate chips over low heat. Stir constantly. Remove from the heat. Stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.

Poster's Notes:
This one was a big success this weekend and we'll definitely be making it again!

Posted by Shuli Gutmann

Nutritional Info Per Whole Dish: 5071 Calories (kcal); 302g Total Fat; (50% calories from fat); 38g Protein; 617g Carbohydrate; 1245mg Cholesterol; 3202mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 58-1/2 Fat; 41 Other Carbohydrates