Recipe By : Taste of Home - Premiere Edition (Esther Shank)
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Butter
1 1/2 c Sugar
3 Egg
1 ts Canilla extract
1 1/3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Baking cocoa
1/2 c Nuts -- chopped (optional)
4 c Miniature marshmallows
Topping:
1 1/3 c Chocolate chips (8 oz)
3 tb Butter
1 c Peanut butter
2 c Crispy 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 F 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.
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Per serving: 174 Cal; 10 g Fat (49% cal from fat); 3 g Protein;
19g Carbs; 30 mg Cholesterol; 137 mg Sodium
