Preheat your oven to 350°F (175°C).
Grease your 9x13 baking pan lightly or line it with parchment paper.
In a large mixing bowl, combine the brownie mix with the ingredients specified on the box (usually water, eggs, and oil). Stir until just combined.
Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for about 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
While the brownies are baking, in a microwave-safe bowl, combine the creamy peanut butter and semi-sweet chocolate chips. Heat in 30-second intervals, stirring until melted and smooth.
Once the brownie base is done baking, remove it from the oven and let it cool slightly. Spread the marshmallow creme over the warm brownie base.
Distribute the maraschino cherries over the marshmallow layer, then pour the melted peanut butter and chocolate mixture over the cherries.
In a separate bowl, combine the crispy rice cereal with any remaining melted chocolate mixture. Layer it over the peanut butter mixture.
Return the pan to the oven and bake for an additional 10-15 minutes, or until the top is set and slightly golden.
Allow the bars to cool completely in the pan, then slice into squares and serve topped with Reddi-wip and an extra maraschino cherry.
