Oooey Gooey Goodness

Time off work = baking madness in the Kegley kitchen! Yummy, gooey Monkey Bread for breakfast, crazy good marshmallow bars for Thanksgiving dessert (fabulous recipe below...can't go wrong with chocolate, peanut butter, and marshmallows!), and a quick test run on some Ohio State cookies for Greg's graduation. The KitchenAid is getting a workout!

Deluxe Chocolate Marshmallow Bars

Bars:
3/4 cup butter or margarine
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 tbsp baking cocoa
1/2 cup chopped nuts
4 cups miniature marshmallows

Topping:
1 1/3 cups chocolate chips
3 tbsp butter or margarine
1 cup peanut butter
2 cups crisp rice cereal

1. Cream together butter and sugar. Add eggs and vanilla and beat until fluffy.

2. Mix together flour, baking powder, salt, and cocoa. Add to creamed mixture and mix well. Stir in nuts. Spread into greased jelly roll pan. (I used a glass 9x13 dish and it worked really well)

3. Bake at 350F for 15-18 minutes. Sprinkle marshmallows evenly over cake. Let cool.

4. To prepare topping combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat. Stir in cereal. Spread over bars. Chill.