Categories: Desserts, Cookies, Beverages, Nuts 
      Yield: 1 servings 
  
    3/4 c  Butter or margarine 
  1 1/2 c  Sugar 
      3    Eggs 
      1 ts Vanilla Extract 
  1 1/3 c  All-purpose flour 
    1/2 ts Baking powder 
    1/2 ts Salt 
      3 tb Baking cocoa 
    1/2 c  Chopped nuts, optional 
      4 c  Miniature marshmallows 
 
----------------------------------TOPPING---------------------------------- 
  1 1/3 c  (8-oz.) chocolate chips 
      3 tb 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 nd well blended. Remove 
  from heat; stir in cereal.  Spread over bars.  Chill. 
   
  Yield: about 3 dozen. 
   
  SOURCE: "Taste of Home" (Priemere Edition)