1/2 c. butter
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. flour
1/2 c. chopped pecans (opt.)
2 tbsp. cocoa
1/4 tsp. baking powder
1/4 tsp. salt
2 c. tiny marshmallows
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 c. peanut butter
1 1/2 c. Rice Krispies cereal

Cream butter and sugar; beat in eggs and vanilla. Stir together flour, nuts, cocoa, baking powder and 1/4 teaspoon salt. Spread in bottom of greased 13"x9"x2" pan. Bake at 350 degrees for 15 to 20 minutes. Then sprinkle 2 cups tiny marshmallows on and bake 3 minutes more. Cool.

In small saucepan combine 1 (6 oz.) package semi-sweet chocolate pieces and 1 cup peanut butter, cook and stir until melted. Stir in 1 1/2 cups Rice Krispies cereal. Spread on cooled bars. Chill and cut into bars.

To keep cookies moist several days after baking, store tight in a container to which a slice of bread has been torn up and added to.