Saturday, October 1, 2011

CRACK Brownies

Sharon’s Crunchy Crack Brownies
adapted from Sharon Sutliff, my friend’s mom
1/2 cup (1 stick) butter
2 cups sugar
4 eggs
6 T cocoa powder
1 cup flour
2 t vanilla extract
1/2 t salt
1/2 t baking powder
1 small jar marshmallow cream
1 cup peanut butter
2 cups chocolate chips
3 cups Rice Krispies cereal
Preheat oven to 350 degrees.
With a mixer, cream together butter, sugar and eggs. Fold in cocoa powder, flour, vanilla, salt and baking powder. Pour batter into a 9×13″ pan, and bake for 25 to 30 minutes, or until toothpick comes out clean. Cool.
Spread the marshmallow cream in an even layer once brownies have cooled. Set aside.
Melt peanut butter and chocolate chips in a microwave-safe dish in 30 second intervals, stirring between cooking. Once melted, mix in Rice Krispies and stir to evenly coat cereal. Spread Rice Krispies mixture over the marshmallow cream in an even layer.
Refrigerate until firm. Cut into squares, and enjoy!

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