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. (6 oz.) semi-sweet chocolate chips
1 c. creamy 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 into egg mixture. Spread in bottom of greased 13x9x2 inch baking pan. Bake 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 to of cooled bars. Chill. Cut in bars. Refrigerate. Yield: 3-4 dozen bars.