Marshmallow Crunch Brownie Bars

Marshmallow Crunch Brownie Bars
By: Jennifer Appel

Brownie ingredients:
4 oz unsweetened chocolate
2/3 cup (1 1/3 sticks) plus 1 Tablespoon unsalted butter, divided
¾ cup semisweet chocolate chips
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, all room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

Topping:
1 package mini marshmallows (10 ½ oz)
1 ½ cups semisweet chocolate chips
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1 ½ cups crispy rice cereal

Preheat oven to 350 degrees. Grease 9x13 glass baking dish.

In a medium saucepan, melt the chocolate, butter, and ¾ cup of the chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

In a medium bowl, sift the flour, baking powder and salt. Set aside.

In a large bowl, place the eggs and whisk. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture. Mix well. Stir in the sifted dry ingredients. Mix well.

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the pan comes out with moist crumbs or clean.

Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

While the brownies finish baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Makes 12 squares