I found this recipe while I was flipping through some of my mother-in-law's cookbooks over the Thanksgiving holiday. I am so glad it caught my attention, because it is definitely something I plan to make again.
This was one of my favorite things that I made during my holiday baking extravaganza. It's a layer of marshmallows sandwiched between chocolate cake and chocolate peanut butter rice krispies -- what more could a chocolate and peanut butter lover ask for? :) These delectable delights are best served chilled and I promise they will not last long once you take them out of the fridge.
Deluxe Chocolate Marshmallow Bars
from Esther Shank, Taste of Home's Holiday Get-Together 2006
3/4 cup butter
1-1/2 cups sugar
1 tsp vanilla extract
1-1/3 cups all purpose flour
3 tbsp baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts, optional (I omitted these)
4 cups miniature marshmallows
1-1/3 cup chocolate chips
1 cup peanut butter
3 tbsp butter
2 cups crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, cocoa, baking powder and salt; add to creamed mixture. Stir in nuts if desired. Spread in a greased 15 x 10 x 1" pan. (I used a 13x9" pan)
Bake at 350F 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. (I did not have to spread the marshmallow layer because I used a 13x9" pan, so the 4 cups of marshmallows amounted to an even, single layer of marshmallows)
For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.
Yield: 3 dozen