3/4 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla extract
1 1/3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. baking cocoa
1/2 c. chopped nuts, optional
4 c. miniature marshmallows

TOPPING:

1 1/3 c. chocolate chips (8 oz.)
3 tbsp. butter
1 c. peanut butter
2 c. crisp rice cereal

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 degrees for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

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: about 3 dozen.