3/4 c. flour
2 tbsp. cocoa
1/4 tsp. baking powder
1/2 c. butter
3/4 c. sugar
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 c. chopped pecans
2 c. miniature marshmallows
1 pkg. (6 oz.) chocolate chips
1 c. peanut butter
1 1/4 c. crispy rice cereal

Stir together the flour, cocoa, baking powder and salt. Cream the butter in mixing bowl; add sugar and beat until fluffy. Add eggs and vanilla; beat until well blended. Add dry ingredients to beaten mixture and beat until well blended. Stir in nuts. Spread batter in a greased 9 x 13 inch pan. Bake at 350 degrees for 15 to 20 minutes or until bars test done. Sprinkle the marshmallows evenly over the top; bake 3 minutes to soften. Cool.

In a saucepan, combine chocolate chips and peanut butter; stir over low heat until the chips melt. Stir in the rice cereal, then spread over marshmallows. Cover and chill. Cut into bars and store in the refrigerator.