Chocolate Crunch Brownies

Our neighbors came over for dinner last night so I indulged and made a dessert--first one in a while as we are consciously cutting back on the sweets. I got this recipe from my friend Wendy about 6 or 7 years ago and it is now one of my go-to chocolate recipes. The end result is multiple-layers of pure decadence: a rich, fudgy brownie topped with crunchy peanut butter/chocolate krispies held together by marshmallow cream (or in this case vanilla frosting).

Recipe:
1 cup butter-melted
2 cups sugar
4 eggs
1 cup flour
6 Tbsp baking cocoa
2 tsp vanilla
1/2 tsp salt
1 - 7 oz jar marshmallow cream (or 1 container of vanilla frosting)
2 cups milk chocolate chips
1 cup creamy peanut butter
3 cups rice crispies

1) Cream together butter and sugar. Add eggs. Stir in flour, cocoa, vanilla, and salt.

2) Spread in greased 13x9 pan and bake at 350 degrees for 25 min. LET COOL COMPLETELY!

3) Spread marshmallow cream over brownies.

4) Melt chocolate chips and peanut butter in microwave for 2 minutes (stir after the first minute). Stir in rice crispies and spread over top.

5) Chill for at least one hour before serving.

NOTE: You can totally cheat and use a box of brownie mix instead of making the brownie layer from scratch. I also prefer to use vanilla frosting instead of the marshmallow cream.