Peanut Butter Marshmallow Crispy Brownies aka Gooey Chocolate Overload

About a week ago my doorbell rang at 7 A.M. jolting me up out of a dead sleep. I rolled out of bed, groaned loudly in protest, and answered the door in my pajamas and wild hair. There I was greeted by a giant paperboy in a bicycle helmet, dress shirt, tie, big nervous eyes, and a newspaper being shoved into my hands. My first thought was, ?Why the heck is the paperboy handing me the paper? Can?t he just leave it by the door like other paperboys??

Then this crazy paperboy handed me a beautiful stack of handwritten recipe cards, and finally my brain cells started to kick in. ?Oh, this isn?t the paper boy!? It was Eric, my husband?s co-worker. He and his wife Bethany had beautifully written down several of their favorite recipes to share with me, and he was dropping them off before bicycling to work. What a thoughtful surprise!

This brownie comes from one of those pretty little cards.

Ingredients
1 package fudge brownie mix
1 package mini marshmallows
1 ½ cups semi sweet chocolate chips
1 cup creamy peanut butter
1 Tablespoon butter
1 ½ cups Rice Krispies Cereal

Instructions
1. Line a 9x13 inch pan with foil and brush lightly with oil. Pre-heat the oven to 350 degrees or to brownie box directions.

2. Prepare brownie mix for chewy brownies. Bake according to box directions.

3. Remove from oven and sprinkle with the marshmallows. Bake for another 5 minutes. Remove from the oven and cool completely, or until marshmallows have solidified.

4. Melt chocolate chips, peanut butter, and butter in a saucepan over medium low heat stirring frequently. Turn off the heat and stir in the cereal. Pour over the brownies and smooth out the mixture.

5. Refrigerate until the topping is set. Carefully remove the brownies from the pan by lifting the foil. If they are too soft to be removed, freeze for 30 minutes and try again. To cut, brush a chef?s knife with oil and cut into strips, then into squares. Repeat with the oil as needed.

Recipe via Eric and Bethany Newell. Pictures by Laura Flowers.