Deluxe chocolate marshmallow bars
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dorothy Cross TMPJ72B BARS: | ||
| ¾ | cup | Butter or margarine |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 1⅓ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Baking cocoa |
| ½ | cup | Chopped nuts, optional |
| 4 | cups | Miniature marshallows TOPPING: |
| 1⅓ | cup | (8 ozs) chocolate chips |
| 3 | tablespoons | Butter or margarine |
| 1 | cup | Peanut butter |
| 2 | cups | Crisp rice cereal |
Directions
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