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Chocolate Marshmallow Bars

350 degrees...15-18 minutes cake, 15 minutes topping...3-4 dozen.

Cream together in large bowl:

1 c softened butter and/or Crisco

2 c sugar

Add one at a time to butter/sugar mix, beating well after each addition:

4 eggs

1/2 T vanilla

Sift into a small bowl:

1 3/4 cups all-purpose flour

1 t baking powder

1/2 t salt

1/4 c baking cocoa powder

Add flour mixture to sugar mix along with:

2/3 c chopped nuts, if desired.

Cook:

Spread in a large jelly-roll pan (greased or with parchment lining) or on large cookie sheet with some kind of tin-foil barrier. Leave 1.5" margins: the dough will spread.

Cook until sides start pulling away from pan (15-18 minutes)

Sprinkle evenly on top:

5c - 1 bag miniature marshmallows

Return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over the cake. Remove to wire racks to cool.

Prepare topping after cookies have cooled: Combine over low heat, stirring constantly:

1 3/4 c chocolate chips

1/4 c butter

1 1/3 c peanut butter

Remove from heat and stir in:

2.5 c rice krispies

Spread topping over bars. Chill.