Killler Crunch Brownies

We have had brownies in one form or another 4 times in the past two weeks.  Not joking.

I've told you before how much my children love their brownies.  Anytime you ask them what they want for a treat--brownies is the first choice every time.

Plus there are so many ways to make brownies, I think that's why they are so popular and delicious. Seriously, you can have them with nuts, with frosting, on a stick, with an Oreo (or any kind of cookie) in the middle, you can have them in layers, you can have them drenched in hot fudge and ice cream.

See so many ways. And now I have found another fabulous, amazing, crunchy, gooey, moist, everyone ate the entire pan brownie. Must be the layers.  Everything is better when you add more layers, right?

Seriously you should totally make this tonight. Everyone, except your jeans, will love you.

Killer Crunch Brownies

(click here for printable version)

Brownies:
1 (12 oz) bag chocolate chips
1 cup butter
1 1/2 cups granulated sugar
1 tsp vanilla
4 large eggs
1 1/2 cups all-purpose flour
1/2 tsp salt

Topping:
7 oz jar marshmallow crème
1 cup peanut butter
1 cup semi-sweet chocolate chips
3 cups rice krispie cereal

1. Preheat oven to 350°F. Line a 9X13-inch baking pan with aluminum foil or parchment paper and lightly spray with non-stick cooking spray.

2. To make the brownies, in a medium saucepan over low heat, melt butter and chocolate chips, stirring constantly. Remove from heat when the chocolate chips are completely melted. Whisk in the sugar and vanilla. Add eggs one at a time, stirring well after each one. Add flour, salt and mix until well-combined. Pour batter into your prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly.

3. To make the topping, dollop the marshmallow crème on top of the brownies and smooth into an even layer. Then in a medium saucepan, over low heat, melt peanut butter and chocolate chips, stirring constantly.  When completely smooth and melted, remove from the heat and stir in rice krispies. Carefully spread over the marshmallow layer and gently spread into an even layer. Let brownies cool to room temperature and then refrigerate until the topping is set, at least1-2 hours. Serve cold and enjoy!

Source: Mel's Kitchen Cafe