Ashley's Bountiful Brownies

Ingredients:
1 box of Brownie mix
Rice Crispies
1 bag of Chocolate Chips. ( I like milk chocolate chips)
Peanut Butter
1 Large jar of Marshmellow Cream

Step 1:
Make brownies according to packaging. I usually get the 9x13 pan size box. Any brownie mix will do. After the brownies bake let them cool.

Step 2:
Smear marshmellow cream all over the brownies. I find that if you heat the marshmellow cream up a little it makes smoothing it all over easier.

Step 3:
Melt 1 bag of chocolate chips. After the chips are melted, add enough rice crispies so that they are well coated, and there isn't excess chocolate. Or add enough rice crispies to cover the pan size you are using. At this point you can leave as is, or you can add a scoop of peanut butter to taste.

Step 4:
Put in fridge at least 1 hour before serving. You don't want to serve these babies warm.

Some drizzle caramel over the top before serving. You can add hot fudge, or any other toppings you would like.

Just make sure you put them in the fridge before you serve them. The marshmellow creme will melt and cause your topping to run off the brownie. That makes them not so bountiful!

Carmel Brownies

1 German Chocolate Cake Mix
3/4 cup melted Margarine
1/3 cup Canned Milk
1 Pkg. 12-14 oz. Carmels
1/2 cup Canned Milk
1 pkg. Milk Chocolate Chips
Mix dry cake mix, melted margarine, 1/3 cup canned milk with fork.
Put half of mixture in a greased 9X13 pan. Cook for 9 minutes in a 350 oven.

While cake is cooking remove plastic from carmels and put carmels in 1/2 cup canned milk and put in microwave for 2-3 minutes until carmels are melted stirring often.

After cake is done sprinkle 1/2 pkg. of Chocolate chips on cake while still hot. Put melted carmels evenly on top of chocolate chips. Then dab rest of cake mix on top.
Sprinkle remainder of chocolate chips on top. Bake again for 20 minutes.

Mint Brownies

2 c. butter - melted
3/4 c. cocoa
2 1/4 c. sugar
6 eggs - beaten
Combine above ingredients and mix well. Add the following to the mixture:
2 c. flour
1/8 tsp. salt
2 tsp. vanilla

Bake this brownie layer in a Texas sheet cake pan or two 9" x 13" pans for this amount. Bake at 350 for 15 minutes (add 8-10 minutes if you use two 9" x 13" pans. Cool completely.

Mint frosting
4 c. powdered sugar
1/2 c. butter - melted
5 Tbsp. milk
6 drops food coloring
2 tsp. mint or peppermint extract

Spread frosting on chilled cake and then chill again. Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.