Another recipe from Taste of Home. The original ran in the February/March 1993 edition.
From the box of D.W. from Cedar Falls, Iowa.
Deluxe Chocolate Marshmallow Bars
3/4 c. margarine
1-1/2 c. sugar
1 t. vanilla
1-1/3 cup flour
1/2 t. baking powder
1/2 t. salt
1/2 c. chopped nuts, optional (I didn’t use)
4 cups miniature marshmallows
[3 Tbsp. baking cocoa]
1-1/3 [c.] (8 oz.) chocolate chips
3 Tbsp. margarine
1 c. peanut butter
2 c. Rice Krispies
Cream butter (margarine) and sugar. Add eggs and vanilla; beat until fluffy.
Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts, if desired.
Spread in a greased jelly roll pan. Bake at 350 deg. for 15-18 minutes.
Sprinkle marshmallows evenly over cake; return to oven for 2-3 min.
Using knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, peanut butter and margarine in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat. Stir in cereal. Spread over bars.
Serves 3 dozen.