2 c. sugar
2 c. all-purpose flour
2/3 c. 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. (one 12 oz. pkg.) peanut butter chips
2 tbsp. shortening
3 c. crisp rice cereal

Heat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan. In large bowl stir together sugar, flour, cocoa, baking powder and salt. With pastry blender cut in butter until mixture resembles coarse crumbs; set aside.

In another large bowl lightly beat eggs and vanilla. Add dry mixture to egg mixture; beat until ingredients are well blended. Spoon batter into prepared pan. Bake 25 minutes in a 350 degree oven. Remove from oven. Sprinkle marshmallows evenly over brownies, covering entire surface. Return to oven. Bake additional 5 minutes. Remove from oven. 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 until thoroughly coated. Immediately spread over top of marshmallows. Cool until set. Cut into squares. Makes about 32 squares.