3/4 c Butter or margarine

1 1/2 c Sugar

3 Eggs

1 ts Vanilla Extract

1 1/3 c All-purpose flour

1/2 ts Baking powder

1/2 ts Salt

3 tb Baking cocoa

1/2 c Chopped nuts, optional

4 c Miniature marshmallows

----------------------------------TOPPING---------------------------------- 1 1/3 c (8-oz.) chocolate chips

3 tb Butter or margarine

1 c Peanut butter

2 c Crisp rice cereal

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 nd well blended. Remove from heat; stir in cereal. Spread over bars. Chill. Yield: about 3 dozen. SOURCE: "Taste of Home" (Priemere Edition)