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

TOPPING:

2 c. miniature marshmallows
1 pkg. semi-sweet chocolate chips
1 c. peanut butter
1 1/2 c. crisp rice cereal

Cream butter and sugar; beat in eggs and vanilla. Set aside. Stir together flour, chopped nuts, cocoa, baking powder and salt. Stir in egg mixture. Spread on bottom of greased 13 x 9 pan. Bake at 350 degrees for 15-20 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 cooled bars. Chill. Cut in bars. Refrigerate. Yields 3-4 dozen.