Ingredients Jump to Instructions ↓

  1. -Dorothy Cross TMPJ72B

  2. -BARS:

  3. 3/4 c Butter or margarine

  4. 1/2 c Sugar

  5. 3 Eggs

  6. 1 t Vanilla extract

  7. 1/3 c All-purpose flour

  8. 1/2 t Baking powder

  9. 1/2 t Salt

  10. 3 T Baking cocoa

  11. 1/2 c Chopped nuts, optional

  12. 4 c Miniature marshallows

  13. -TOPPING:

  14. 1/3 c (8 ozs) chocolate chips

  15. 3 T Butter or margarine

  16. 1 c Peanut butter

  17. 2 c Crisp rice cereal

Instructions Jump to Ingredients ↑

  1. 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.

  2. Remove from heat; stir in cereal. Spread over bars.

  3. Chill. Servings: about 3 dozen.

  4. 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.

  5. Source: Taste of Home Magazine - Premier Edition, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C and CMINEAH


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