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| 3/4 Tasse | butter or margarine |
| 1 1/2 Tasse | sugar |
| 3 | eggs |
| 1 Teelöffel | vanilla extract |
| 1 1/3 Tasse | all-purpose flour |
| 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 3 Esslöffel | Baking cocoa |
| 1/2 Tasse | Chopped nuts, optional |
| 4 Tasse | marshmallows miniature |
| 1 1/3 Tasse | Chocolate chips (8 oz.) |
| 3 Esslöffel | butter or margarine |
| 1 Tasse | peanut butter |
| 2 Tasse | Crisp rice cereal |
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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 a 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 knife dipped in water, spread the 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.
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