Rice Krispie Brownies

I made and enjoyed Mel's Kitchen Cafe Killer Crunch Brownies recently.  A fudge brownie layer is topped with marshmallow creme, then topped with a mixture of melted chocolate, peanut butter, and Rice Krispies.

Rice Krispie Brownies
adapted from Mel's Kitchen Cafe

Brownies:
1 (12 oz) bag chocolate chips
1 cup butter
1 1/2 cups granulated sugar
1 tsp vanilla
4 large eggs
1 1/2 cups all-purpose flour
1/2 tsp salt

Topping:
7 oz jar marshmallow crème
1 cup peanut butter
1 cup semi-sweet chocolate chips
3 cups rice krispie cereal

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with aluminum foil or parchment paper and lightly spray with non-stick cooking spray. (I skipped lining it with anything; just sprayed non-stick spray.)

2. To make the brownies, in a medium saucepan over low heat, melt butter and chocolate chips, stirring constantly. Remove from heat when the chocolate chips are completely melted. Whisk in the sugar and vanilla. Add eggs one at a time, stirring well after each one. Add flour, salt and mix until well-combined. Pour batter into your prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly.

3. To make the topping, dollop the marshmallow crème on top of the brownies and smooth into an even layer. Then in a medium saucepan, over low heat, melt peanut butter and chocolate chips, stirring constantly. When completely smooth and melted, remove from the heat and stir in rice krispies. Carefully spread over the marshmallow layer and gently spread into an even layer. Let brownies cool to room temperature and then refrigerate until the topping is set, at least1-2 hours. Serve cold or at room temp.  I enjoyed the flavor more at room temp, but they are more solid in the fridge.

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