"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CHOCOLATE CRUNCH BROWNIES, by , is from Sievers Family Favorites w/pictures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1 c. butter or margarine softened
2 c. sugar
4 eggs
6 T. baking cocoa
1 c. all purpose flour
2 tsp. vanilla extract
tsp. salt
1 jar (7 ounces) marshmallow cream
1 c. creamy peanut butter
2 c. (12 ounces) semi-sweet chocolate chips
3 c. crispy rice cereal

In a mixing bowl cream butter and sugar, add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9 x 2 inch baking pan.

Bake at 350 degrees for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies.

In a small saucepan melt peanut butter and chocolate chips over low heat stirring constantly. Remove from heat, stir in cereal. Spread over marshmallow layer. Cool before cutting.




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