Ingredients:
3/4 cup butter or margarine
1 1/2 cups sugar
3 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 walnuts, optional
4 cups miniature marshmallows

TOPPING:

1 1/3 cups (8 ozs) chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal



How to make this recipe:
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 greased 10" x 15" pan, jelly roll pan (or just a 9" x 12" pan for a thicker bar. Bake at 350F for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water (or just use your clean hands to smash down a little), 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 cereal. Spread over bars. Chill. Makes about 3 dozen

Recipe from: Betsy Gartrell-Judd