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  (8-oz.) chocolate chips

      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-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 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 nd well blended. Remove
  from heat; stir in cereal.  Spread over bars.  Chill.
  Yield: about 3 dozen.
  SOURCE: "Taste of Home" (Priemere Edition)