| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts, Cookies, Bars |
3 |
Dozen |
INGREDIENTS
| 1 |
c |
Butter or margarine, |
|
|
Softened |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 6 |
tb |
Baking cocoa |
| 1 |
c |
All-purpose flour |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 1 |
|
Jar marshmallow cream (7 oz) |
| 1 |
c |
Creamy peanut butter |
| 2 |
c |
Semisweet chocolate chips |
|
|
(12 oz.) |
| 3 |
c |
Crisp rice cereal |
INSTRUCTIONS
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour,
vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in baking pan.
Bake at 350F for 25 minutes or until brownies test done. Cool. Spread
marshmallow cream over cooled brownies. In a small saucepan, melt peanut
butter and chocolate chips over low heat, stirring constantly. Remove from
the heat; stir in the cereal. Spread over marshmallow layer. Chill before
cutting. Store in the refrigerator. From Country Woman J/F '94 Typed for
you by Dottie Theriault
Posted to MM-Recipes Digest by Sam Waring on Sep 07, 98
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”