Golden idea of the week: Make your favorite brownies. Once cooled, top with a layer of marshmallow creme (for a 9 x 13-inch pan, you'll use the whole 7-oz. jar; if your yield is a 9 x 9-inch batch, use a little less). In medium saucepan, melt 1 c. peanut butter and 2 c. chocolate chips over low heat. (NOTE: This is for a large panful of brownies; if your brownie batch is smaller, adjust accordingly.) When smooth and melted, remove from heat and stir in 3 c. Rice Krispies. Spread over the marshmallow creme. Can chill brownies and store in refrigerator.
This recipe came from an old issue of Taste of Home magazine.
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