Recipe from: Misti Lewis
3/4 cup butter or margarine, softened
1 1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 tsp. salt
3 tbs. baking cocoa
1/2 chopped nuts, optional
4 cups miniature marshmallows
Topping:
1 1/3 (8 ounces) chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal
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 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 cereal. Spread over bars. Chill. Makes about 3 dozen.
3/4 cup butter or margarine, softened
1 1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 tsp. salt
3 tbs. baking cocoa
1/2 chopped nuts, optional
4 cups miniature marshmallows
Topping:
1 1/3 (8 ounces) chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal
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 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 cereal. Spread over bars. Chill. Makes about 3 dozen.
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