BARS:

1/2 c. butter
2 eggs
3/4 c. all-purpose flour
2 tbsp. unsweetened cocoa
1/4 tsp. salt
3/4 c. sugar
1 tsp. vanilla
1/2 c. pecans, chopped
1/4 tsp. baking powder

TOPPING:

2 c. miniature marshmallows
1 (6 oz.) pkg. semi-sweet chocolate chips
1 c. creamy peanut butter
1 1/2 c. Rice Krispie cereal

Cream butter and sugar; beat in eggs and vanilla. Set aside; stir together flour, chopped nuts, cocoa, baking powder and salt, stir into egg mixture. Spread in bottom of greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 15 to 20 minutes or until bars test done. Sprinkle marshmallows evenly on top. Bake 3 minutes more. Cool. In small saucepan, combine chocolate chips and peanut butter; cook and stir over low heat until chocolate is melted. Stir in cereal. Spread mixture on top of cooked bars. Chill. Cut in bars. Refrigerate. Yield: 3 to 4 dozen bars.