Ingredients: |
Ingredients: Bottom Layer:
2/3 cup hard margarine or butter, softened
1 cup granulated sugar
2 large eggs
1 tsp. vanilla
1 cup all-purpose flour
¼ cup cocoa, sifted if lumpy
½ tsp. baking powder
½ tsp. salt
Middle Layer:
1/3 cup smooth peanut butter
4 cups miniature marshmallows
Top Layer:
2 tbsp. hard margarine (or butter)
½ cup smooth peanut butter
1 cup chocolate chips
1 cup Rice Krispies
|
Directions: |
Directions:Bottom Layer: Cream margarine and sugar in medium bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat well. Combine flour, cocoa, baking powder, and salt in small bowl. Add to margarine mixture. Beat on low until just moistened. Spread evenly in greased 9 x 13 inch pan. Bake in 350° oven for about 15 minutes until toothpick inserted in center comes out clean and edges are starting to pull away from sides of pan. Remove from oven.
Middle Layer: Spoon small dabs of peanut butter over bottom layer. Let stand for 3 to 4 minutes to soften. Carefully spread in thin layer. Arrange marshmallows evenly over peanut butter. Bake for about 4 minutes until marshmallows are slightly puffed. Remove from oven. Pat marshmallows down in even layer with greased spatula. Cool for about 15 minutes until marshmallows are firm and no longer tacky on top.
Top Layer: Heat margarine and peanut butter in large saucepan on medium-low until melted. Add chocolate chips. Heat and stir until smooth.
Add Rice Krispies. Stir until coated. Pour over middle layer. Spread evenly. Chill for about 1 hour until set. Cut using hot, wet, knife and enjoy! |
This recipe for The Ultimate Brownie is from