Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Dorothy Cross TMPJ72B 3 T Baking cocoa
-BARS: 1/2 c Chopped nuts, optional
3/4 c Butter or margarine 4 c Miniature marshallows
1 1/2 c Sugar -TOPPING:
3 Eggs 1 1/3 c (8 ozs) chocolate chips
1 t Vanilla extract 3 T Butter or margarine
1 1/3 c All-purpose flour 1 c Peanut butter
1/2 t Baking powder 2 c Crisp rice cereal
1/2 t Salt

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

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