3/4 c. butter
3 eggs
1 1/3 c. flour
1/2 tsp. salt
1/2 c. chopped nuts, optional
1 1/2 c. sugar
1 tsp. vanilla
1/2 tsp. baking powder
3 tbsp. baking cocoa
4 c. miniature marshmallows

TOPPING:

1 1/3 c. chocolate chips
1 c. peanut butter
3 tbsp. butter
2 c. crisp rice cereal

In a mixing bowl, cream butter and sugar, add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in greased jelly roll pan. Bake at 350 degree oven for 15 to 18 minutes. Sprinkle marshmallows evenly over cake return to oven for 2 to 3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping, combine chocolate chips, butter and peanut butter in small sauce pan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.

Yield: about 3 dozen bars.