Chocolate Crunch Brownies

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
6 tablespoons baking cocoa
1 cup flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups crisp rice cereal
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in the cereal and toss to coat. Spread over marshmallow layer. Chill before cutting. Store in refrigerator. Yield: 3 dozen