Killer Crunch Brownies

printed from melskitchencafe.com

*Makes 9X13-inch pan of brownies

INGREDIENTS:

Brownies:

1 12-ounce bag chocolate chips

1 cup butter (2 sticks)

1 1/2 cups granulated sugar

1 teaspoon vanilla

4 large eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

Topping:

7-ounce jar marshmallow crème

1 cup peanut butter

1 cup semi-sweet chocolate chips

3 cups rice krispie cereal

DIRECTIONS:

Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil and lightly spray with cooking spray. For the brownies, in a medium saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from the heat when the chips are fully melted. Whisk in the sugar and vanilla. Add the eggs, blending fully, one at a time. Add the flour and salt and mix until well-combined. Pour the batter into the prepared pan. Bake for 25-30 minutes until the brownies are cooked through and set but not overbaked.

While the brownies are still warm, dollop the marshmallow crème over the top in large scoops and spread into an even layer. In a medium saucepan, melt the peanut butter and chocolate chips together over low heat, stirring constantly. When fully melted and smooth, remove from the heat and stir in the rice krispies. Scoop spoonfuls over the marshmallow layer and gently spread into an even layer. Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours. Serve chilled.