Marshmallow Crunch Brownie Bars

I've been wanting to make these bars for a while now. They sounded so good. Of course, anything with chocolate and peanut butter in the same title will win my attention. The brownie batter tasted like fudge sauce, and the PB chocolate topping was fudge-y and rich with a good crunchy texture with the Rice Krispies. The marshmallow center was ooey-gooey when biting into it. These sure will make a great treat!


Brownie Ingredients:
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter
1 1/4 cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

Topping Ingredients:
7 ounces mini marshmallows
1 1/2 cups milk chocolate chips
1 cup peanut butter
1 Tablespoon unsalted butter
1 1/2 cups Rice Krispies

Directions:
Preheat oven to 350-degrees.
Grease a 9 x 13-inch baking pan.
In a medium saucepan, melt the chocolate, butter, and 2/4 cup of semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.

Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.

Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3x3-inch bars

Source: Culinary Concoctions by PeaBody