This is a great recipe that will please just about everyone. And it’s not hard to make.
Ingredients for Base:
- ¾ cup butter or margarine, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons bakig cocoa
- ½ cup chopped nuts, optional (I omitted)
- 4 cups miniature marshmallows
Ingredients for Topping:
- 1-1/3 cups (8 ounces) semisweet chocolate chips
- 3 tablespoons butter (no substitutes) *
- 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 15x10x1 inch baking 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 immediately. Chill. Yield: about 3 dozen
*I’ve made it with margarine in the past and it’s just fine. So if you don’t have butter, you can still make this.
**I took the marshmallows out after 2 minutes and found them a little bit hard to spread. Two-and-a-half or three minutes would probably have been better. My marshmallow topping wasn’t “smooth” but it still worked fine.
from Taste of Home’s Cookies & Bars 2003