Ingredients
-
3/4 cup butter, softened (I use 1/2 cup butter and 1/4 cup margarine)
-
1 1/2 cups white sugar
-
3 eggs
-
1 1/2 teaspoons vanilla
-
1 1/3 cups all-purpose flour
-
1/2 teaspoon baking powder
-
1/2 teaspoon salt
-
3 tablespoons cocoa powder
-
1/2-3/4 cup chopped walnuts
-
4 cups mini marshmallows (can use more marshmallows if desired)
-
1 1/3 cups semi-sweet chocolate chips
-
3 tablespoons butter
-
1 cup peanut butter
-
2 cups crispy rice cereal (I use Rice Krispies cereal)
Instructions
- Set oven to 350°F.
- Grease a jelly roll pan.
- In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes.
- Add in eggs and vanilla; beat for another 2 minutes.
- In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined.
- Add/mix in nuts (if using).
- Spread in a greased jelly roll pan.
- Bake for 15-18 minutes.
- Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes.
- Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
- For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.
- Cook over low heat, stirring constantly until well blended and smooth.
- Remove from heat, stir in the rice cereal.
- Dollop mixture over the bars (don't worry about completely covering the marshmallows).
- Chill and cut into squares.