¾ cup butter or margarine

1½ cups sugar

3 eggs

1 t. vanilla extract

11⁄3 cups all-purpose flour

½ t. baking powder

½ t. salt

3 T. cocoa powder

½ cup chopped nuts, optional

4 cups miniature marshmallows

11⁄3 cups (8 oz.) chocolate chips

3 T. butter or margarine

1 cup peanut butter

2 cups crispy rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla extract; beat until fluffy. Combine flour, baking powder, salt, and cocoa powder; 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 and return to oven for two-three minutes. Using a wet knife, spread the melted marshmallows evenly over the cake. Cool. For the topping, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is melted and well blended. Remove from heat; stir in cereal. Spread on top of cake. Chill. Cut into bars to serve. Makes three dozen bars.

Recipe courtesy of Becky Metz, Greensburg, Indiana