Adapted from a recipe on My Incredible Recipes
Bottom Layer
1 Box Brownie Mix (I used Ghirarelli)
Middle layer
1 Jar Marshmallow Crème
Top Layer
2 Cups Semi-sweet chocolate chips
1 Cup Peanut Butter
3 Cups Rice Krispies
Line a 9"x9" pan with aluminum foil, leaving a 2" overhang on either end. Spray with PAM; set aside. Bake Brownies as directed on box; cool.
Spread Marshmallow Crème over cooled brownie layer.
Place chocolate chips and peanut butter in a medium-sized microwave-safe bowl and microwave in 30-seconde intervals, stirring after each (this took me a minute and a half), until melted and creamy.
Stir in Rice Krispies; spread evenly over Marshmallow Crème.
Cover and chill for two hours before removing from pan using the foil "tails," and cutting into squares.
Yields 24-36 bars depending upon how big you like your squares. (I cut mine small, as you can see, because they are very rich.)