Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar

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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.

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Steps

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Set oven to 350f.

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Grease a jelly roll pan.

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In a mixing bowl , cream 3 / 4 cup butter and sugar for about 3-4 minutes.

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Add in eggs and vanilla.

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Beat for another 2 minutes.

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In a bowl sift together flour , baking powder , salt and cocoa.

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Add to the creamed mixture.

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Stir until well combined.

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Add / mix in nuts.

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Spread in a greased jelly roll pan.

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Bake for 15-18 minutes.

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Remove from oven , and sprinkle marshmallows evenly over the cake.

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Return to oven for 2-3 minutes.

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Using a knife dipped in water , spread the hot marshmallows evenly over the cake.

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Cool.

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For the topping: combine chocolate chips , 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.

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Cook over low heat , stirring constantly until well blended and smooth.

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Remove from heat , stir in the rice cereal.

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Dollop mixture over the bars.

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Chill and cut into squares.

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Ingredients

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butter, white sugar, eggs, vanilla, all-purpose flour, baking powder, salt, cocoa powder, walnuts, mini marshmallows, semi-sweet chocolate chips, peanut butter, crispy rice cereal