Taste of Home
Chocolate Crunch Brownies
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
YIELD: 3 dozen.
The first time I took these brownies to work, I knew I'd better start making copies of the recipe—they disappeared fast! My husband and kids gobble them up quickly, too. —Pat Mueller, Mitchell, South Dakota
Ingredients
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butter, softened
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sugar
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large eggs
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baking cocoa
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all-purpose flour
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vanilla extract
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salt
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(7 ounces) marshmallow creme
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creamy peanut butter
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(12 ounces) semisweet chocolate chips
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crisp rice cereal
Directions
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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.
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2.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
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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.
Nutrition Facts
1 brownie: 232 calories, 12g fat (6g saturated fat), 37mg cholesterol, 136mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 4g protein.
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