Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Dorothy Cross TMPJ72B
-BARS:
3/4 c Butter or margarine
1 1/2 c Sugar
3 Eggs
1 t Vanilla extract
1 1/3 c All-purpose flour
1/2 t Baking powder
1/2 t Salt
3 T Baking cocoa
1/2 c Chopped nuts, optional
4 c Miniature marshallows
-TOPPING:
1 1/3 c (8 ozs) chocolate chips
3 T Butter or margarine
1 c Peanut butter
2 c 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 jelly roll
pan. Bake at 350 degrees 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. Yield: about 3 dozen.

COMMENTS: This chocolaty layered bar recipe is a
favorite at our house and one you might like to try as
a quick and easy dessert.

Source: Taste of Home Magazine - Premier Edition, 1993

Reformatted for Meal Master by: CYGNUS, HCPM52C
CMINEAH

Browse by categories