Chocolate Crunch Brownies

Chocolate Crunch Brownies - Donna & Bert

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Prepare one 13 x 9 pan gluten free brownies. I use Betty Crocker Mix. Most stores have the mixes in the isle with the other non gluten free mixes.

1 jar (7 ounces ) marshmallow crème. I used Kraft from Wal-Mart in Berlin.
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups Kellogg's GLUTEN FREE Rice Krispies. I found these in the regular isle with the other cereal at Oshkosh Festival Foods

Spread Marshmallow crème over cooled brownies.
In a small saucepan melt peanut butter and chocolate chips over low heat, stirring constantly. (This takes a very short time.)
Remove from heat and stir in cereal.
Spread over marshmallow layer.
Chill before cutting. Store in refrigerator.

Yield 3 dozen (depending on size cut)