1/2 cup (1 stick) butter
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup all-purpose flour
1/2 cup chopped pecans
2 tbsp. cocoa
1/4 tsp. baking powder
2 cups miniature marshmallows

Preheat oven to 350°F.

Cream butter and sugar; beat in eggs and vanilla. Stir together flour, nuts, cocoa and baking powder; stir into egg mixture. Spread in bottom of greased 9x13-inch pan.

Bake at 350°F for 15 to 20 minutes.

Sprinkle marshmallows evenly over top; bake 3 minutes more. Cool.

FROSTING:

1 cup semi-sweet chocolate chips
1 cup peanut butter
1 1/2 cups crisp rice cereal

In small pan, combine chocolate chips and peanut butter; cook and stir over low heat until chocolate is melted. Stir in cereal. Spread mixture over top of cooled bars. Chill and cut into bars. Refrigerate.