Bar cookie with a thin cookie base, and a top layer made up of crisp rice cereal, peanut butter, and marshmallows.
INGREDIENTS (for 1 servings):
- 3/4 cup butter
- 1 1/2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1/2 cup chopped walnuts (optional)
- 4 cups miniature marshmallows
- 1 1/3 cups semisweet chocolate chips
- 3 tablespoons butter
- 1 cup peanut butter
- 2 cups crisp rice cereal
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, cream 3/4 cup butter or 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 for 15-18 minutes.
Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, 3 T. butter or margarine and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.