Deluxe Chocolate Marshmallow Bars

Chocolate cake base with a thin layer of marshmallow, topped with a luscious, crunchy chocolate layer (with peanut butter). Although I first made these for the kids, they seem to go equally as quickly with the adults!

Cake

¾

cup

butter or margarine

6

ounces

170

grams

1½

cup

sugar

10.5

ounces

300

grams

3

large

eggs

1

tsp

vanilla extract

5

ml

1⅓

cup

all-purpose flour

5.5

ounces

160

grams

½

tsp

baking powder

2.5

ml

½

tsp

salt

2.5

ml

3

Tbs

cocoa

45

ml

½

cup

chopped nuts, optional

4

ounces

115

grams

4

cups

miniature marshmallows

1

liter

Topping

1⅓

cup

chocolate chips
(semisweet chocolate, chopped)

8

ounces

225

grams

3

Tbs

butter or margarine

45

ml

1

cup

peanut butter

250

ml

2

cup

crisp rice cereal

500

ml

Prepare a greased jelly roll pan 7” x 11”[18 cm x 28 cm].
Preheat oven to 350°F [175°C].

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 the pan.
Bake 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 completely (place in refrigerator for 20 minutes).

For topping, combine chocolate chips and butter in a medium bowl.
Microwave until chocolate is almost melted, about 1 minute. Stir until smooth.
Add peanut butter and mix well
Stir until well blended, then stir in cereal. Spread over bars. Chill until set.

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