Hope everyone is having the fabulous weather we are enjoying down here! I finally broke down & made a dessert that the family has been requesting for quite a while. It’s super easy, but it makes a LOT & if it’s in the house, it’s on my hips. When you see the ingredients, you’ll understand – chocolate & peanut butter. Yum!
What you need for the base & middle layers:
3/4 cup butter or margarine
1-1/2 cups sugar
1 teaspoon vanilla extract
1-1/3 cups all purpose flour
1/2 teaspoon baking POWDER (not soda!)
1/2 teaspoon salt
3 Tablespoons baking cocoa
1/2 cup chopped nuts, optional (I don’t use them.)
4 cups miniature marshmallows (I use Jet-Puffed. They just taste better to us.)
*Cream the butter & sugar with your mixer. Add eggs & vanilla; beat until fluffy. Combine flour, baking powder, salt & coca; add to creamed mixture. Stir in nuts, if desired. Spread in a greased jelly roll pan (I use a large cookie sheet with turned-up edges).
Be sure to spread the chocolate base mixture evenly. This is where you may find yourself wanting to lick the spatula repeatedly. No worries, the heat from the oven kills the germs, right? 🙂 I put parchment paper under mine to ease in clean up. It’s totally optional.
Bake at 350 degrees for 15-18 minutes. Remove from oven & sprinkle the marshmallows over the top evenly. Return it to the oven for 2-3 minutes. Remove from oven and spread the melted marshmallows evenly over the cake, using a knife dipped in warm water.
Cool COMPLETELY. Trust me on that…
Now for the topping:
1-1/3 cups chocolate chips (I use milk chocolate.)
3 Tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal
Once the bottom layers are completely cool, combine chocolate chips, butter & 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 the bottom layers. Chill.
After dinner, place the dessert on the counter & step away rapidly. The next time you see the pan, it will be 1/2 eaten.
This recipe came from some cooking magazine I got years ago. I have no idea what the name of it was, but the recipe was submitted by someone named Esther Shank from Harrisonburg, VA. So, thank her for the extra miles you now have to put on your treadmill. 🙂