Ingredients
- 3/4 cup butter or 3/4 cup margarine
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cocoa
- 1/2 cup chopped nuts
- 4 cups miniature marshmallows
- Topping:
- 1 1/3 cups chocolate chips
- 3 tablespoons butter or 3 tablespoons margarine
- 1 cup peanut butter
- 2 cups crisp rice cereal (I use Rice Krispies)
Directions
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In a mixing bowl, cream butter and sugar.
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Add eggs and vanilla; beat until fluffy.
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Combine flour, baking powder, salt, and cocoa; add to creamed mixture.
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Stir in nuts.
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Spread in a greased 15×10-inch pan.
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Bake at 350°F for 15-18 minutes.
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Sprinkle marshmallows evenly over cake; bake 2-3 minutes longer.
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Using a knife, dipped in water, spread the melted marshmallows evenly over cake; cool.
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For topping: combine chocolate chips, butter and peanut butter in a small saucepan.
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Cook over low heat, stirring constantly, until melted and well blended.
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Remove from heat; stir in cereal.
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Spread immediately over bars.
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Chill.
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Cut into squares and serve.