Chocolate Crunch Brownies

By Cindy_Wicker

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 6 tablespoons HERSHEY®’S Cocoa
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 jar (7 ounces) marshmallow creme
• 1 cup creamy peanut butter
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 3 cups crisp rice cereal

Details

Servings 36
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in the cereal and toss to coat. Spread over marshmallow layer. Chill before cutting. Store in refrigerator. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 225 calories, 12 g fat (6 g saturated fat), 37 mg cholesterol, 151 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

6 WW Points Plus