Triple-Tier Brownies

I made these last week and they were very well-received! This recipe is from the September/October issue of Quick Cooking magazine.

1 package fudge brownie mix (13 x 9-inch pan size)
1 package (11 1/2 ounces) milk chocolate chips
1 cup peanut butter
3 cups crisp rice cereal
1 can (16 oz.) cream cheese frosting (I made my own homemade recipe instead)
1 cup salted peanuts, chopped (I left these out)

Prepare and bake brownie mix according to package directions, using a greased 13 x 9 x 2" baking pan. Cool on a wire rack. In a large saucepan, combine the chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside.

Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

Yield: about 5 dozen (if you cut 'em very small!)
Prep: 15 min. Bake: 30 min. + chilling