marshmallow crunch brownie bars by E. Seaton

Warning!
1. These are divine ... and will (a) make you the hit of any dinner party and (b) could have you gain my identical 5lbs of holiday.
2. They take at least 1 hour of prep, besides the refrigeration time.
3. They make about 50 mini-bars - serves a LOT of people. Perhaps put in two baking dishes and then freeze one for another date. They do freeze well for at least 2 weeks.

grease 9 x 13 pan

Ingredients:
4 oz unsweetened chocolate
2/3 c (1 1/3 sticks) plus 1 T unsalted butter, divided
3/4 c semi sweet choc chips
1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
4 lg eggs (room temp)
2 c sugar
2 tsp vanilla

TOPPING
1 pkg mini marshmallows (10.5 oz)
1 1/2 c choc chips
1 c smooth peanut butter
1 T unsalted butter
1 1/2 c rice krispies

1. in a medium saucepan, melt chocolate butter & 3/4 c of the choc chips on medium heat.
2. stir occasionally while melting
3. set aside and cool for 5 min.
4. in a med. bowl, sift the flour, baking powder and salt. set aside
5. in a large bowl, place the eggs and whisk thoroughly. add in the sugar and vanilla
6. stir the melted ingredients into the egg mixture, mixing well.
7. stir in the sifted dry ingredients and mix well
8. pour the batter into the prepared pan and even with a spatula.
9. bake for 25-30 min. or until a cake tester comes out with moist crumbs
10. remove brownies from the over and immediately sprinkle the marshmallows over them
11. return the pan to over for 3 more min.
12. while brownies bake, place choc chips, PB and butter in a med saucepan
13. cook over low heat stir until melted.
14. remove from heat, add cereal and mix well
15. allow to cool 3 min or so.
16. spread over marshmallow layer
17. refrig until chilled before cutting.