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Ingredients:

1 cup butter
2 cups sugar
2 eggs
6 tablespoons unsweetened cocoa
1 cup flour
2 teaspoons mexican vanilla extract
1/2 teaspoon salt
1 (7-ounce) jar marshmallow creme
2 cups semisweet chocolate chips
1 cup chunky peanut butter
3 cups Kellogg's Rice Krispies

Cream butter and sugar, and beat in eggs. Add next 4 ingredients. Bake in greased 9 x 13-inch at 350°F for 30 minutes. Spread marshmallow creme on cooled brownies. In a sauce pan melt chocolate chips and peanut butter stirring constantly until smooth. Remove from heat and add rice crispies and spread over marshmallow creme. Serve chilled.

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