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 for 15 - 18 minutes.
Sprinkle the miniature marshmallows evenly over the cake. Return the pan to
the oven for a brief 2 - 3 minutes, then use a knife dipped in water to
spread the melted marshmallows evenly over the cake. Cool.
For the topping: Combine the chocolate chips, butter and peanut butter in a
small saucepan. Cook, over low heat, stirring constantly until melted and
well blended. Remove from the heat; stir in the cereal. Spread the topping
over the bars. Chill.
Makes about 36 bars.
Recipe by Esther Shank in _Taste of Home Magazine_ .
Formatted by Ilene Warfield.
- - - - - - - - - - - - - - - - - -
An aside: The recipe comes from the very first edition of _Taste of Home_ ,
which I received for free in the mail. I don't know what mailing list I was
on to merit it. Anyway, I didn't subscribe, mostly because I had once worked
on a small-scale non-advertised magazine like that and it went belly up. But
I thought it was a nice idea. I hadn't thought of _Taste of Home_ again
until recently when I saw it mentioned here on the list. I was surprised and
delighted to see that it is still up and going and now available on the
newstand. And last night as I was digging around to find that beef fajita
recipe to format into MasterCook, the original copy turned up!
If anyone tries these, let us know how they turned out!
PS: Thanks to those of you who wrote me with ideas about my whipping cream
problem!
