1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 tablespoons cocoa powder
1 cup self-rising flour
2 teaspoons vanilla extract
1 7-ounce jar marshmallow creme
1 cup creamy peanut butter
1 12-ounce package semisweet chocolate morsels
3 cups crispy rice cereal

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in eggs.  Stir in cocoa, flour, and vanilla.  Spread in prepared baking pan.

Bake for 25 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.

Spread marshmallow creme over the cooled brownies.

In a small saucepan, over low heat, melt peanut butter and chocolate morsels, stirring constantly.  Remove from heat; stir in cereal.  Spread over marshmallow layer.  Chill before cutting into bars.  Store in refrigerator.

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