3/4 cup butter or margarine

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons baking cocoa

1/2 cup chopped nuts, optional

4 cups miniture marshmallows

Topping:

1 1/3 cups (8oz) chocolate chips

3 tablespoons butter or margarine

1 cup peanut butter

2 cups 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 mealted 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. Makes about 3 dozen.