Chocolate Crunch Brownies |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 36 |
|
The first time I took these to work, I knew I'd better start making copies of the recipethey disappeared fast! I've been an avid baker since grade school. These days, my husband and I are parents to two teens, 17 and 14. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
1/2 cup baking cocoa |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
1 jar (7 ounces) marshmallow creme |
1 cup creamy peanut butter |
2 cups (12 ounces) semisweet chocolate chips |
3 cups crisp rice cereal |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
3. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars. Yield: 3 dozen.
|
|