Bar cookie with a thin cookie base, and a top layer made up of crisp rice cereal, peanut butter, and marshmallows.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a mixing bowl, cream 3/4 cup butter or margarine 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 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, 3 T. butter or margarine 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.

Nutrition Facts

410 calories; protein 7.3g; carbohydrates 47.2g; fat 23.8g; cholesterol 56.4mg; sodium 258.1mg. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2004
I have been making these bars for quite a few years and they are always a huge hit because they are so different from a standard brownie cookie. For those who think the layers do not go together, please note that after these have refrigerated thoroughly to set up, let the bars come to room temperature before eating. The top chocolate layer should soften slightly to the touch. These are very rich, but they will melt in your mouth. Every time I have made them I am asked for the recipe. I have had more success by baking these in a standard 13 x 9 pan instead of using a jelly roll. This is because the bottom cake layer yields a small amount and will be very thin in the jelly roll pan, and too easy to over bake. Be sure NOT to over bake the cake layer, remove before the edges become too crisp. To make this easier and for a smoother middle layer, use a jar of marshmallow creme instead of regular marshmallows. Enjoy! :) Read More
(45)

Most helpful critical review

Rating: 1 stars
08/14/2003
This recipe was simply mediocre. The layers did not seem to go together (the chewy so called "cookie crust" and the marshmallow texture did not blend well at all) and the peanut butter was unexpectedly overpowering. Making this recipe was a wasste of my time. Nobody even wanted to try them. I will not be making this again. Read More
(6)
49 Ratings
  • 5 star values: 32
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
01/13/2004
I have been making these bars for quite a few years and they are always a huge hit because they are so different from a standard brownie cookie. For those who think the layers do not go together, please note that after these have refrigerated thoroughly to set up, let the bars come to room temperature before eating. The top chocolate layer should soften slightly to the touch. These are very rich, but they will melt in your mouth. Every time I have made them I am asked for the recipe. I have had more success by baking these in a standard 13 x 9 pan instead of using a jelly roll. This is because the bottom cake layer yields a small amount and will be very thin in the jelly roll pan, and too easy to over bake. Be sure NOT to over bake the cake layer, remove before the edges become too crisp. To make this easier and for a smoother middle layer, use a jar of marshmallow creme instead of regular marshmallows. Enjoy! :) Read More
(45)
Rating: 5 stars
10/06/2005
these are EXCELLENT. I followed the recipe to the letter except I used a 13x9" pan. this made the layers even so the bars were really pretty when cut. I did have to bake the cake layer about 5 minutes longer than specified. Also if you keep the bars in the oven the full 3 minutes to soften the mini marshmallows it is no problem to spread them. It doesn't have to be perfectly smooth either so don't worry about how it looks because when you spread on the choc/pb layer it covers up any imperfections. It takes quite awhile for the bars to set up in the fridge but once they are firm they cut into beautiful squares. this recipe is fairly time consuming but worth the extra effort. I was able to get 48 1" (approx)squares from the recipe using a 13x9" pan. Read More
(23)
Rating: 5 stars
07/28/2003
These are so great! This is our favorite dessert in my house! I wish I would have found this recipe sooner! I can get closer to 36 servings out of this too since they are a bit rich. Store and serve right from the fridge. If left at room temp they get a bit gooey and are not as pretty! Read More
(9)
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Rating: 1 stars
08/14/2003
This recipe was simply mediocre. The layers did not seem to go together (the chewy so called "cookie crust" and the marshmallow texture did not blend well at all) and the peanut butter was unexpectedly overpowering. Making this recipe was a wasste of my time. Nobody even wanted to try them. I will not be making this again. Read More
(6)
Rating: 5 stars
03/18/2006
I took these to work and everyone loved them. I used a 13X9 pan as well and cooked it for 20min. They were delicious. Read More
(6)
Rating: 5 stars
10/08/2014
What a blast from the past. My grandma used to make these for us all the time we call them "Zach bars" in my family because they were my brother's favorite. These are so delicious. I used a 9x13 pan the topping was a little scant I had to spread it pretty thin can't imagine it could possibly cover a whole jelly roll pan. Nonetheless amazing. Thank you Sandra for sharing this can't believe I found the recipe! Read More
(5)
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Rating: 4 stars
03/10/2010
This was a great recipe... but I did change it up alittle. I added marshmallows to the peanut butter topping and i did not use chocolate inthe top layer. Turned out amazing... i am making them again tonight! The last time they only lasted 2 days! (i used a 13x9 cake pan) and had to leave the bottom layer in about 10 minutes longer. Read More
(5)
Rating: 5 stars
02/03/2012
These were a combination of everything I love! I did double the amound of rice krispies and left the amount of peanut butter and chocolat chips the same. Thanks for a great recipe. Read More
(4)
Rating: 5 stars
11/12/2009
Very tastey the only thing I changed was instead of using peanut butter for the topping I used almond butter because of my hubby's peanut allergy. If not I think it would have spread alot easier and would have looked so much more appealing. Feeds a large crowd and tastes good. A keeper in my book! Read More
(4)
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