it's tshirt tiiiiiiiime.

when I was little our neighbor (sue schwingel) used to make these for us in the fall and for christmas. she deliver a little plate full of desserts and these were, pardon my french, da shiiiiit. I remembered them out of the blue the other day and found them online. I made a batch tonight -- they taste so f-ing a-maz-ing but I have some edits that I'll make for next time (I'll tell you when you're older**).

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Marshmallow Crunch Brownie Bars

Yield: 24 bars

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.

2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

**you definitely need to remember to get MINI marshmallows and not the biggies. I got a bag of bigs and they didn't spread out well and they were glopping all over the place when I was trying to layer the delicious rice krispie treat part on top of them. I'm not sure if the mini marshballs will help with the glopping but it couldn't hurt. the marshmallow WILL mixed in with the rice krispie part if you get the big ones though (not that it's really a bad thing. it all goes to the same place, ha! HA! ha!).

also -- make more of the rice krispie topping (step #6). I'm going to try to increase this amount by about a third next time. there was a lot of it but not enough to spread it evenly to the edges, and therefore there's more marshmallow popping up when the rice krispie part is the best part. next time I'll try 2 cups of choc. chips, 1.5 cups of p.b., 2 tbsp. of butter, and 2 cups of rice krispies. if you have leftover krispies then YOU'RE WELCOME!

http://www.browneyedbaker.com/2009/10/05/marshmallow-crunch-brownie-bars/

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so either way, this recipe is ballerrrrrrrrrrrr. I'll make it for friendsgiving. that's how much I love you. I suggest you make it anyways.

also, if you don't go to the gym, you don't look good. if you don't tan, you're pale. and if you don't do laundry...you ain't got no clothes.