Ingredients:
2/3 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup sifted cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup peanuts
1/3 cup smooth peanut butter
4 cups mini marshmallows
2 tablespoons butter
1/2 smooth peanut butter
1 cup semi-sweet chocolate chips
1 cup crispy rice cereal ( Rice Krispies)
Directions:
Bottom Layer: Cream butter and sugar in a medium bowl.
Add eggs, 1 at a time, beating well after each addition.
Add vanilla and beat well.
Combine flour, cocoa, baking powder, and salt in a small bowl and add to butter mixture.
Beat on low until just moistened.
Stir in peanuts.
Spread evenly into a greased 9 X 13 inch pan.
Bake at 350 degrees for about 15 minutes or until edges start to pull away from the side and a wooden toothepick comes out clean.
Remove from oven.
Middle Layer:Spoon dabs of peanut butter over bottom layer.
Let stand for 3-4 minutes or until softened.
Carefully spread a thin layer.
Arrange marshmallows evenly over peanut butter.
Bake for about 4 minutes or until marshmallows are slightly puffed.
Remove from oven.
Pat marshmallows down to and even layer with a greased spatula.
Cool for 15 minutes, until the marshmallows are firm and not sticky.
Top Layer: Heat butter and peanut butter in a large saucepan until melted.
Add chocolate chips.
Heat and stir until smooth.
Add cereal.
Stir until coated, pour over middle layer, and spread evenly.
Chill for about and hour until set.
Servings: 54
Time preparation: 30 min.
Time total: 49 min.