Chocolate Crunch Brownies

Golden idea of the week:  Make your favorite brownies.  Once cooled, top with a layer of marshmallow creme (for a 9 x 13-inch pan, you'll use the whole 7-oz. jar; if your yield is a 9 x 9-inch batch, use a little less).  In medium saucepan, melt 1 c. peanut butter and 2 c. chocolate chips over low heat.  (NOTE:  This is for a large panful of brownies; if your brownie batch is smaller, adjust accordingly.)  When smooth and melted, remove from heat and stir in 3 c. Rice Krispies.  Spread over the marshmallow creme.  Can chill brownies and store in refrigerator.

This recipe came from an old issue of Taste of Home magazine.