BROWNIE MALLOW BARS
1 PKG FUDGE BROWNIE MIX ( 13X9 INCH PAN SIZE)
1 PKG MINIATURE MARSHMALLOWS
2 CUPS ( 12 OZ) SEMISWEET CHOC CHIPS
1 CUP PEANUT BUTTER
1 TBSP BUTTER
1 1/2 CUP CRISP RICE CEREAL
PREPARE BROWNIE BATTER ACCORDING TO PKG DIRECTIONS FOR FUDGE-LIKE BROWNIES.
POUR INTO GREASED 13X9X2 INCH BAKING PAN. BAKE AT 350 F. FRO 28-30 MINUTES. TOP
WITH MARSHMALLOWS; BAKE 3 MINUTES LONGER ( MARSHMALLOWS WILL NOT BE COMPLETELY
MELTED).
COOL ON A WIRE RACK.
IN A SUCEPAN, COMBINE THE CHOC CHIPS, PEANUT BUTTER AND BUTTER. COOK AND STIR
OVER LOW HEAT UNTIL SMOOTH. REMOVE FROM THE HEAT; STIR IN CEREAL. SPREAD OVER
BROWNIES.
REFRIGERATE FOR 1-2 HOURS OR UNTIL FIRM BEFORE CUTTING.
YIELD: 2 1/2 DOZEN
1 PKG FUDGE BROWNIE MIX ( 13X9 INCH PAN SIZE)
1 PKG MINIATURE MARSHMALLOWS
2 CUPS ( 12 OZ) SEMISWEET CHOC CHIPS
1 CUP PEANUT BUTTER
1 TBSP BUTTER
1 1/2 CUP CRISP RICE CEREAL
PREPARE BROWNIE BATTER ACCORDING TO PKG DIRECTIONS FOR FUDGE-LIKE BROWNIES.
POUR INTO GREASED 13X9X2 INCH BAKING PAN. BAKE AT 350 F. FRO 28-30 MINUTES. TOP
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WITH MARSHMALLOWS; BAKE 3 MINUTES LONGER ( MARSHMALLOWS WILL NOT BE COMPLETELY
MELTED).
COOL ON A WIRE RACK.
IN A SUCEPAN, COMBINE THE CHOC CHIPS, PEANUT BUTTER AND BUTTER. COOK AND STIR
OVER LOW HEAT UNTIL SMOOTH. REMOVE FROM THE HEAT; STIR IN CEREAL. SPREAD OVER
BROWNIES.
REFRIGERATE FOR 1-2 HOURS OR UNTIL FIRM BEFORE CUTTING.
YIELD: 2 1/2 DOZEN