2 c. sugar
2 c. flour
2/3 c. Hershey's cocoa
1 tsp. baking powder
1/2 tsp. salt
3/4 c. butter
4 eggs
2 tsp. vanilla extract
2 c. miniature marshmallows
2 c. (12 oz. pkg.) Reese's peanut butter chips
2 tbsp. shortening
3 c. crisp rice cereal

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan. In a large bowl stir together sugar, flour, cocoa, baking powder and salt. With a pastry blender, cut in the butter until mixture resembles coarse crumbs; set aside.

In another bowl, lightly beat the eggs and vanilla. Add dry mixture. Beat until well blended. Spoon batter into prepared pan. Bake 25 minutes. Remove from oven. Sprinkle marshmallows evenly over brownies. Bake an additional 5 minutes. Cool in pan for 10 minutes. Combine peanut butter chips and shortening in top of double boiler over hot (not boiling) water. Stir until melted. Add rice cereal; stir to coat. Immediately spread over top of marshmallows. Cool until set. Cut into squares. Makes about 24 squares.