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Ingredients

¾ cup butter 1 ½ cups white sugar 3 eggs 1 teaspoon vanilla extract 1 ⅓ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 3 tablespoons cocoa powder ½ cup chopped walnuts 4 cups miniature marshmallows 1 ⅓ cups semisweet chocolate chips 3 tablespoons butter 1 cup peanut butter 2 cups crisp rice cereal

Nutrition Info

409.5 calories carbohydrate: 47.2 g cholesterol: 56.4 mg fat: 23.8 g fiber: 2.4 g protein: 7.3 g saturatedFat: 10.3 g servingSize: - sodium: 258.1 mg sugar: 31.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, cream 3/4 cup butter or margarine 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 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, 3 T. butter or margarine 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.

3 dozen

Bar cookie with a thin cookie base, and a top layer made up of crisp rice cereal, peanut butter, and marshmallows.