Ingredients
1
box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2
tablespoons chocolate-flavor syrup
3/4
cup butter
8
cups mini marshmallows, from 2 (10 oz) bags
3/4
cup crunchy or creamy peanut butter
10
cups Rice Chex™ cereal
2
tablespoons semisweet chocolate chips
1/2
teaspoon vegetable oil
Preparation
Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.
Make brownie batter as directed on box. Spread in pan.
Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
Using fork, break apart brownies into small pieces. Place brownies in large bowl. Stir in chocolate syrup until brownies are moistened. Set aside.
Spray another 13x9-inch pan with cooking spray.
In 6-quart Dutch oven, melt butter over medium-low heat. Add marshmallows; stir until completely melted and mixture is well blended, 2 to 3 minutes. Remove from heat. Stir in peanut butter until melted. Add cereal; mix well. Using a spatula sprayed with cooking spray, press half of cereal mixture evenly in bottom of pan.
Top cereal layer with reserved brownie mixture; press to make a lightly packed brownie layer. Spoon remaining cereal mixture over top, and spread to cover brownie layer, pressing firmly for an even top. Cool 15 minutes.
In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Refrigerate about 40 minutes or until chocolate is set. Cut into 6 rows by 4 rows.
