Categories: Desserts, Bars 
      Yield: 36 servings 
  
           -Dorothy Cross TMPJ72B 
           -BARS: 
    3/4 c  Butter or margarine 
  1 1/2 c  Sugar 
      3    Eggs 
      1 t  Vanilla extract 
  1 1/3 c  All-purpose flour 
    1/2 t  Baking powder 
    1/2 t  Salt 
      3 T  Baking cocoa 
    1/2 c  Chopped nuts, optional 
      4 c  Miniature marshallows 
           -TOPPING: 
  1 1/3 c  (8 ozs) chocolate chips 
      3 T  Butter or margarine 
      1 c  Peanut butter 
      2 c  Crisp 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 degrees 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. Yield: about 3 dozen. 
   
  COMMENTS: This chocolaty layered bar recipe is a favorite at our house and 
  one you might like to try as a quick and easy dessert. 
   
  Source:  Taste of Home Magazine - Premier Edition, 1993 
   
   Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH