3/4 cup butter
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 TBSP baking coca
1/2 cup chopped nuts (optional)
4 cups mini marshmallows
Topping:
1 1/3 cups chocolate chips
3 TBSP butter
1 cup peanut butter
2 cups crisp rice cereal
In a mixing bowl, cream butter and sugar for 2 minutes or until creamy. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, cocoa; add to creamed mixture. Stir in nuts. Spread in 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 butter knife dipped in hot water, spread 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.
Yield: 3 dozen
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