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 Chocolate chips (8 oz.)
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 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 and well blended. Remove from heat, stir in
cereal. Spread over bars. Chill.