Marshmallow Crispie Brownies

I made these amazing brownies a while back, and was concerned that I didn’t have anyone to share them with. Turns out that wasn’t a problem, I took care of them all by myself.

Marshamallow Crispie Brownies

1 9x13 pan brownies
1 package (10.5 ounce) miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 cup creamy peanut butter
1 tablespoon butter
1 1/2 cups crisp rice cereal

Bake a pan of brownies however you usually make them, except when they are almost done baking, spread the marshmallows on top and bake about 3 minutes longer. The marshmallows should be soft but not yet brown and crispy. Remove from oven and cool.

Combine and melt chocolate chips, peanut butter, and butter (I use the microwave, stirring frequently, but use whatever). Add rice cereal, mix well. Spread mixture over marshmallow layer. Refrigerate until chilled, cut into bars.

Tip: To make them easier to cut, line the brownie pan with aluminum foil. When ready to cut, just pull out the whole slab of chocolatey goodness, put on a cutting board, and hack away.