CHOCOLATE-PEANUT BUTTER MARSHMALLOW BARS

1 1/2 cups sugar
3/4 cup plus 3 tablespoons butter or margarine, divided use
3 eggs
1 tsp. vanilla
1 1/3 cups flour
3 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup nuts, chopped
4 cups mini-marshmallows
FOR THE FROSTING:
8 oz. chocolate chips (1 cup)
1 cup peanut butter
3 tbsp. butter or margarine
2 cups Rice Krispies

Preheat oven to 350 degrees F. Grease a jelly roll pan.

Cream sugar and 3/4 cup butter together. Add eggs and vanilla.

Mix together flour, cocoa powder, baking powder, and salt; add to creamed mixture. Stir in nuts. Spread in prepared pan.

Bake at 350 degrees F for 15-18 minutes. Sprinkle marshmallows on top, bake 2-3 minutes longer. Spread evenly over top and let cool.

TO MAKE THE FROSTING:
Melt chocolate chips, peanut butter, and the remaining 3 tablespoons butter together in double boiler. When melted, remove from heat and add Rice Krispies. Spread over top of cooled layer.

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CHOCOLATE PEANUT BUTTER BARS

3/4 cup sugar
1/2 cup margarine
2 eggs
1 tsp. vanilla
3/4 cup flour
2 tbsp. unsweetened cocoa powder
1/4 tsp. baking powder
1 tsp. salt
2 1/2 cups mini marshmallows
FOR THE FROSTING:
1 cup chocolate chips
1 cup peanut butter
1 1/2 cups Rice Krispies
finely chopped nuts (optional garnish)

Preheat oven to 350 degrees F. Grease and flour a 9x13-inch pan.

Cream together sugar, margarine, eggs, and vanilla. Add flour, cocoa powder, salt, and baking powder. Spread in prepared pan.

Bake at 350 degrees F for 15 to 20 minutes. Sprinkle mini marshmallows over top and bake 2 minutes more. Cool.

TO MAKE THE FROSTING:
In saucepan combine chocolate chips and peanut butter, melt together. Remove from heat; stir in Rice Krispies and spread over top of cooled layer. Can sprinkle finely chopped nuts on top.

Adapted from source: Community cookbook, unknown title

Hi Wendy,

These recipes look like they might be what you're looking for.

Happy Baking!

Betsy