"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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This recipe for CHOCOLATE CRUNCH BROWNIES, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, April 22, 2009


1 Cup Butter or Margarine (softened)
2 Cups Sugar
4 Eggs
6 Tbsp. Cocoa
1 Cup all-purpose Flour
2 Tsp. Vanilla Extract
1/2 Tsp. Salt
1 Jar (7 oz.) Marshmallow Creme
1 Cup Creamy Peanut Butter
2 Cups (12 oz.) Semisweet Chocolate Chips
3 Cups Crisp Rice Cereal

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 9X13 baking pan. Bake at 350 for 25 minutes or until brownies test done. Cool.
Spread marshmallow creme over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over the marshmallow layer. Chill before cutting. Store in the refrigerator.




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