This recipe came from my kids’ former stepmom. She brought these treats to a holiday gathering and I asked her to share the recipe. Luckily she did because they have become a favorite in our family and a “food day favorite” at work. (Which helps me defend my title as “Best Food Day Chef” within the Personnel department in which I work.)
Update: Five years later I made these even better by using Golden Grahams cereal in place of the crispy rice cereal. Drool over them here.
Do you bake a similar version of this recipe? I’ve also seen it with marshmallows instead of the marshmallow creme.
Marshmallow Creme Crunch Brownies
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs at room temperature
- 6 Tablespoons cocoa
- 1 cup flour
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 7 ounce jar marshmallow creme
- 1 cup creamy peanut butter
- 12 ounce bag chocolate chips
- 3 cups Rice Krispies cereal
Beat first 7 ingredients - softened butter, sugar, eggs, cocoa, flour, vanilla and salt - until combined. Bake in 9x13 well-greased pan at 350 degrees Fahrenheit for 25-28 minutes or until done. Cool.
Spread marshmallow creme on cooled brownies.
Melt the peanut butter and chocolate chips together over low heat, stirring constantly. Remove from heat and stir in cereal. Spread over marshmallow creme layer.
Chill before serving. Store in refrigerator. Serve at room temperature.