- ¾ cup butter
- 1-1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1-1/3 cups flour
- 3 tablespoon cocoa
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 cups fresh miniature marshmallows
- TOPPING:
- 1-1/3 cups semisweet chocolate chips
- 1 cup peanut butter
- 3 tablespoons butter
- 2 cups crisp rice cereal
- In a small bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture.
- Stir in nuts if desired.
- Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350° for 15-18 minutes.
- Sprinkle with marshmallows; bake 2-3 minutes longer.
- Remove to a wire rack.
- Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.
- For topping, combine the chocolate chips, peanut butter and butter in a small saucepan.
- Cook and stir over low heat until blended.
- Remove from the heat; stir in cereal.
- Spread over bars immediately.
- Chill.
Recipe by Gracious Rain at https://graciousrain.com/marshmallow-brownie-bars/
2.2.1