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| | Dorothy Cross TMPJ72B Bars: |
| 3/4 Tasse | butter or margarine |
| 1 1/2 Tasse | sugar |
| 3 | eggs |
| 1 Teelöffel | vanilla extract |
| 1 1/3 Tasse | all-purpose flour |
| 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 3 Esslöffel | Baking cocoa |
| 1/2 Tasse | Chopped nuts, optional |
| 4 Tasse | Miniature marshallows Topping: |
| 1 1/3 Tasse | (8 ozs) chocolate chips |
| 3 Esslöffel | butter or margarine |
| 1 Tasse | peanut butter |
| 2 Tasse | Crisp rice cereal |
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In a mixing bowl, cream butter 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 degrees 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, butter 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. Yield: about 3 dozen.
Comments: This chocolaty layered bar recipe is a favorite at our house and one you might like to try as a quick and easy dessert.
Reformatted for Meal Master by: Cygnus, HCPM52 °C & Cmineah
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