| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts | 36 | Servings | |
INGREDIENTS
| 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 |
| 1 1/3 | c | Chocolate chips (8 oz.) |
| 3 | tb | Butter or margarine |
| 1 | c | Peanut butter |
| 2 | c | Crisp rice cereal |
INSTRUCTIONS
TOPPING 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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