This is a Betty Crocker recipe that is always a hit at cookouts, parties etc. It's nasty-sweet (but I mean that in a good way for those with a sweet tooth).

1 Box (1 lb. 3.8 oz) of Betty Crocker fudge brownie mix
Water, oil and eggs called for on brownie box mix
1 container (1 lb.) Rich and Creamy or Whipped Vanilla Frosting *
3/4 cup of salted peanuts chopped coarsely
3 cups crisped rice cereal
1 cup creamy peanut butter
1 bag (12 oz.) semi sweet chocolate chips

1. Heat oven to 350F. Grease bottom only of 13x9 pan. Make and bake brownie mix as directed on box for 13x9. Cool completely, at least one hour. **

2. Frost brownies with frosting. Sprinkle with peanuts. Refrigerate while making cereal mixture

3. Measure cereal into large bowl; set aside. In 1 quart sauce pan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. ** Store tightly covered at room temperature.

* - I prefer the fluffy white frosting by Betty Crocker, or, better yet, Fluff. Fluff ( a brand of marshmallow fluff stuff) is our favorite way of doing this.

** - I like to use 3 eggs for the 'cake-like' option shown on the instructions. The brownies are still chewy/fudgy this way, but fill the pan a little more. I use parchment paper in the pan also. I like to lift the cooled brownie out of the pan by using the edges of the paper and then cut it with a pizza cutter.

Enjoy!!