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¾ cup Butter
1½ cup Sugar
3 Eggs
1 teaspoon Vanilla
1 1/3 cup Flour, All-purpose
½ teaspoon Baking Powder
½ teaspoon Salt
3 tablespoon Cocoa
½ cup Nuts, Chopped
4 cup Marshmallows, Miniature
*** TOPPING ***
1 1/3 cup Chocolate, Pieces
3 tablespoon Butter
1 cup Peanut Butter
2 cup Cereal, Rice
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in crisp rice cereal. Spread over bars. Chill.
1½ cup Sugar
3 Eggs
1 teaspoon Vanilla
1 1/3 cup Flour, All-purpose
½ teaspoon Baking Powder
½ teaspoon Salt
3 tablespoon Cocoa
½ cup Nuts, Chopped
4 cup Marshmallows, Miniature
*** TOPPING ***
1 1/3 cup Chocolate, Pieces
3 tablespoon Butter
1 cup Peanut Butter
2 cup Cereal, Rice
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in crisp rice cereal. Spread over bars. Chill.