Shelly's Recipe

GOOEY MARSHMALLOW PEANUT BUTTER-CHOCOLATE RICE KRISPIES BARS

Category: Bars

Crust:
3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs
1 1/2 tsp vanilla
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 tbsp sifted unsweetened cocoa powder
1/2 cup chopped walnuts, optional

Topping:
4-1/2 cups mini marshmallows (can use more)
1 1/3 cups semi-sweet chocolate chips
3 tbsp soft butter
1 cup peanut butter
2 cups Rice krispies cereal

Preheat oven to 350. Grease a 13 x 9-inch baking pan.

For the crust; in a large bowl cream the butter with sugar for about 3 minutes. Add in eggs and vanilla and beat until well blended (about 2 minutes).

In a bowl sift the flour with baking powder, salt and cocoa powder; add to the creamed mixture then beat until blended. Mix in the nuts if using. Transfer/spread into baking pan. Bake 15-18 minutes. Remove from oven and immediately sprinkle the marshmallows over the hot crust; return to oven for 2-3 minutes.

Using a sharp knife dipped in water spread the marshmallow evenly over the crust; cool for about 30 minutes or more.

In a small saucepan (can do this in the microwave also) combine the chocolate chips with 3 tbsp butter and peanut butter; stir over low heat until the chocolate chips are melted and combined with the butter and peanut butter. Remove from heat and stir in the Rice Krispies cereal. Dollop the mixture over the bars (the mixture does not have to cover the marshmallow completely). Refrigerate then cut into squares.

NOTE: I most always double the chocolate/peanut butter and rice krispies topping as the topping is soooo good!