Description
A chocolate cake bottom topped with a chocolate, peanut butter rice cereal topping, and a gooey marshmallow filling. Prep time includes making the peanut butter topping. This can also be made successfully in a 13×9-inch baking pan, in fact i make it all the time in that size pan, and the rice cereal/peanut butter mixture can be doubled if desired.
Ingredients
- Butter
- White Sugar
- Eggs
- Vanilla
- All-purpose Flour
- Baking Powder
- Salt
- Cocoa Powder
- Walnuts
- Mini Marshmallows
- Semi-sweet Chocolate Chips
- Peanut Butter
- Crispy Rice Cereal
Instructions
- Set oven to 350f
- Grease a jelly roll pan
- In a mixing bowl, cream 3 / 4 cup butter and sugar for about 3-4 minutes
- Add in eggs and vanilla
- Beat for another 2 minutes
- In a bowl sift together flour, baking powder, salt and cocoa
- Add to the creamed mixture
- Stir until well combined
- Add / mix in nuts
- Spread in a greased jelly roll pan
- Bake for 15-18 minutes
- Remove from oven, and sprinkle marshmallows evenly over the cake
- Return to oven for 2-3 minutes
- Using a knife dipped in water, spread the hot marshmallows evenly over the cake
- Cool
- For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave
- Cook over low heat, stirring constantly until well blended and smooth
- Remove from heat, stir in the rice cereal
- Dollop mixture over the bars
- Chill and cut into squares