Brownie Batter-Peanut Butter Chex Bars

Brownie Batter-Peanut Butter Chex Bars Brownie Layer 1 box (1 lb 6.25 oz) brownie mix 1/2 cup vegetable oil 1/4 cup water 2 eggs 1/4 cup chocolate-flavor syrup Crispy Layers 3/4 cup butter 1 bag (16 oz) mini marshmallows (8 cups) 3/4 cup crunchy or creamy peanut butter 10 cups Rice Chex cereal 2 tablespoons semisweet chocolate chips 1/2 teaspoon vegetable oil Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray. In large bowl, mix brownie mix, chocolate syrup pouch from brownie mix, 1/2 cup vegetable oil, the water and eggs until blended. Spread evenly in pan. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Using fork, break apart brownies into small pieces. Place brownies in large bowl. Stir in chocolate syrup until brownies are moistened. Set aside. Spray another 13×9-inch pan with cooking spray. In 6-quart Dutch oven, melt butter over medium-low heat. Add marshmallows; stir until completely melted and mixture is well blended, 1 to 2 minutes. Remove from heat. Stir in peanut butter until melted. Add cereal; mix well. Using a spatula sprayed with cooking spray, press half of cereal mixture evenly in bottom of pan. Top cereal layer with reserved brownie mixture; press to make a lightly packed brownie layer. Spoon remaining cereal mixture over top, and spread to cover brownie layer, pressing firmly for an even top. Cool 15 minutes. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Refrigerate about 40 minutes or until chocolate is set. Cut into 6 rows by 4 rows.