Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar

A chocolate cake bottom topped with a chocolate, peanut butter rice cereal topping, and a gooey marshmallow filling. Prep time includes making the peanut butter topping. this can also be made successfully in a 13x9-inch baking pan, in fact I make it all the time in that size pan, and the rice cereal/peanut butter mixture can be doubled if desired.

• Ready In: 43 mins
• Yields: 3 dozen

Ingredients

• 3⁄4 cup butter, softened (I use 1/2 cup butter and 1/4 cup margarine)
• 1 1⁄2 cups white sugar
• 3  eggs
• 1 1⁄2 teaspoons vanilla
• 1 1⁄3 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 3  tablespoons cocoa powder
• 1⁄2-3⁄4 cup  chopped walnuts (optional)
• 4  cups mini marshmallows (can use more marshmallows if desired)
• 1 1⁄3 cups  semi-sweet chocolate chips
• 3  tablespoons butter
• 1  cup peanut butter
• 2  cups  crispy rice cereal (I use Rice Krispies cereal)

Directions

1. Set oven to 350°F.
2. Grease a jelly roll pan.
3. In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes.
4. Add in eggs and vanilla; beat for another 2 minutes.
5. In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined.
6. Add/mix in nuts (if using).
7. Spread in a greased jelly roll pan.
8. Bake for 15-18 minutes.
9. Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes.
10. Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
11. For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.
12. Cook over low heat, stirring constantly until well blended and smooth.
13. Remove from heat, stir in the rice cereal.
14. Dollop mixture over the bars (don't worry about completely covering the marshmallows).
15. Chill and cut into squares.