3/4 c. butter, softened
1½ c. sugar
3 eggs
1 t. vanilla extract
1 1/3 c. all-purpose flour
3 T. baking cocoa
1/2 t. baking powder
1/2 t. salt
1/2 c. chopped nuts, optional
4 c. miniature marshmallows
1 1/3 c. semisweet chocolate chips
1 c. peanut butter
3 T. butter
2 c. Rice Krispies®
In a small bowl, cream 3/4 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts, if desired. Spread in a greased 15x10x1-inch baking pan. Bake at 350° for 15 to 18 minutes, or until set. Sprinkle with marshmallows; bake 2 to 3 minutes longer, or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top; cool completely. For topping, combine chocolate chips, peanut butter and 3 tablespoons butter in a small saucepan. Cook and stir over low heat until blended. Remove from heat; stir in Rice Krispies. Spread over bars immediately. Chill until set. Makes 3 dozen.
Virginia Rubingh, Ellsworth
