Very easy recipe and comes out nice and rich. The semi-sweet chips keep it from being too sweet. The “topping” nearly doubles the thickness so cut them small. For nice clean slices make sure the topping is well set. I used Duncan Hines Dark Chocolate Fudge mix, following the “low fat” version (replacing the oil with apple sauce) and Jif Natural peanut butter. Thank you for posting! I have been hunting all over for this recipe after hubby came home raving about these brownies someone had brought to work.
Great combinations of flavors! Could have eaten the whole pan. Just baked the brownies according to the package directions and followed the recipe from there.
Ingredients:
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (10½ ounces) miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1 cup peanut butter
1 tablespoon butter
1½ cups crisp rice cereal
Method:
Prepare the brownie batter according to package directions for fudge-like brownies. Pour the batter into greased 13-in. x 9-in. baking pan.
Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack.
In a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal and spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.
Source: allrecipes.com
