Modified recipe from Taste of Home's "Contest Winning Annual Recipes 2007" cookbook
- 1 pkg. (18-1/4 oz.) chocolate cake mix
- 2 T. water
- 1/3 C. butter, softened
- 1 egg
- 4 C. miniature marshmallows
- 1 pkg. (10 oz.) peanut butter chips
- 2/3 C. light corn syrup
- 1/4 C. butter
- 2 tsp. vanilla
- 2 C. crisp rice cereal
- 2 C. salted peanuts
Preheat oven to 350 degrees F; grease one 9" x 13" pan.
Mix first four ingredients until smooth; spread into prepared pan (batter will be thick). Bake for 22-25 minutes or until a toothpick inserted near center comes out clean. Sprinkle with marshmallows; return to oven for two minutes or until melted.
In a saucepan, combine peanut butter chips, corn syrup, and butter; cook over medium heat, stirring constantly, until melted and smooth. Remove from heat; stir in remaining ingredients, spread over marshmallows.
Mix first four ingredients until smooth; spread into prepared pan (batter will be thick). Bake for 22-25 minutes or until a toothpick inserted near center comes out clean. Sprinkle with marshmallows; return to oven for two minutes or until melted.
In a saucepan, combine peanut butter chips, corn syrup, and butter; cook over medium heat, stirring constantly, until melted and smooth. Remove from heat; stir in remaining ingredients, spread over marshmallows.
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