1-1/2 cup sugar
3 eggs
1 teaspoon vanilla
1-1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cocoa
1/2 cup chopped pecans or walnuts
4 cups miniature marshmallows
Topping:
8 ounces (about 1 cup) semisweet chocolate chips
3 tablespoons butter
1 cup peanut butter
2 cups crispy rice cereal
Cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Add nuts if desired. Spread ingredients in a jelly roll pan; bake at 350 degrees for 15 to 18 minutes. Sprinkle with marshmallows; return to oven for 2 to 3 minutes. Spread marshmallows with a knife dipped in water.
Topping:
Combine chocolate chips, butter, and peanut butter in a saucepan; heat, stirring, until melted and well blended. Remove from heat. Stir in rice cereal then spread over cooled bars. Chill.
Makes 3 dozen.