1 c. butter, softened
2 c. sugar
4 eggs
6 tbsp. cocoa
1 c. flour
2 tsp. vanilla extract
1/2 tsp. salt
1 (7 oz.) jar Marshmallow Creme
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips (12 oz.)
3 c. crisp rice cereal

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9-inch baking pan.

Bake at 350°F for 25 minutes or until done. Cool. Spread Marshmallow Creme over cooled brownies.

In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat; stir in the cereal. Spread over marshmallow layer. Store in refrigerator.

Serves 36.