Chocolate Marshmallow Bars

My son loves these.
My very picky Aunt Maura, now deceased, loved these.
My sister Linda, also deceased, loved these.
I love these. You will probably love these too.

350 degrees...15-18 minutes cake, 15 minutes topping...4 dozen bars or cupcakes.

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
- ½ T vanilla
Sift into a small bowl:
- 1¾ cups all-purpose flour
- 1 t baking powder
- ½ t salt
- ¼ c baking cocoa powder
Add flour mixture to sugar mix along with 2/3 c chopped nuts (optional). Stir gently until mixed.

If using cupcake papers, place ½ inch layer into cupcake papers inside cupcake pans. OR spread batter in a large substantial jelly-roll pan lined with baking parchment with 1.5" margins because the dough will spread. PS: The reason I specify a SUBSTANTIAL pan is because cheaper pans tend to buckle and twist a bit when heated, which will cause the dough to flow towards one side of the pan and cook very unevenly.

Cook until dough starts pulling away from sides of pan (15-18 minutes) or until the cupcake batter looks cooked.
Sprinkle evenly on top: 6 c to 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.
Move to wire racks to cool.

Prepare topping after cookies have cooled.

Combine over low heat, stirring constantly:
- 1¾ c chocolate chips
- ¼ c butter
- 1 1/3 c peanut butter
Remove from heat and stir in: 2¾c Rice Krispies. Do not use cheaper brands - they get tough.
Spread topping over bars and cakes. Allow to cool before cutting. A pizza cutter, moistened, may work best, with a knife for the edges.

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