Recipe by Dorel
I made this for church fellowship gatherings and it was always the first to go. I have used various flavoured chips and it always turns out delicious.
Top Review by kslighthouse_11535950
If you don't want the cake type bottom layer, then use your favorite brownie recipe. This was a hit at bowling today. This is easy to assemble and has great results. We are adding this to our recipe collection.
- 118.29 ml softened butter or 118.29 ml margarine
- 177.44 ml sugar
- 4.92 ml vanilla extract
- 2 large eggs
- 177.44 ml flour
- 29.58 ml cocoa powder
- 1.23 ml baking powder
- 0.59 ml salt (it calls for a pinch)
- 118.29 ml chopped walnuts or 118.29 ml pecans
- 473.18 ml miniature marshmallows
- 236.59 ml semi-sweet chocolate chips
- 236.59 ml peanut butter
- 473.18 ml Rice Krispies
Directions See How It's Made
- BOTTOM LAYER.
- In mixing bowl cream butter or margarine with sugar until light and fluffy.
- Add vanilla and eggs one at a time beating well after each addition.
- Mix together flour, cocoa, baking powder, salt and chopped nuts.
- Stir into egg mixture until well combined.
- Spread mixture in bottom of greased 13 x 9 pan.
- Bake at 350°F for 15-20 minutes.
- MIDDLE LAYER.
- Sprinkle marshmallows evenly over bottom layer.
- Bake an additional 3 minutes.
- Let cool.
- TOP LAYER.
- In small saucepan combine chocolate chips and peanut butter.
- Cook over low heat stirring constantly until melted.
- Stir in cereal and spread evenly on top of COOLED marshmallow layer.
- Refrigerate 2 hours or until firm. Cut into bars.