2 c. sugar
2 c. all-purpose flour
2/3 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3/4 c. butter
4 eggs
2 tsp. vanilla
2 c. miniature marshmallows
1 (12 oz.) pkg. peanut butter chips
2 tbsp. shortening
3 c. crisp rice cereal

Heat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan. In large bowl stir together sugar, flour, cocoa, baking powder and salt. With pastry blender cut in butter until mixture resembles coarse crumbs; set aside.

In another large bowl lightly beat 3 eggs and vanilla. Add dry mixture to egg mixture, beat until ingredients are well blended. Spoon batter into prepared pan. Bake 25 minutes.

Sprinkle marshmallows. Return to oven 5 more minutes. Combine peanut butter chips and shortening in top of double boiler over hot, not boiling water. Stir until melted. Add rice cereal. Stir until thoroughly coated. Immediately spread over top of marshmallows.