Tuesday, April 5, 2011


I first made this in November 1999. They are so very good and rich! Cut the bars small!

Ginger St. Thomas, ths.gardenweb.com

1/2 lb butter (2 sticks)

1/3 cup cocoa powder

2 cups sugar

4 eggs

1 1/2 cups flour

1/2 tsp salt 1 tsp vanilla

1 cup crunchy peanut butter


1 stick butter

1/4 cup cocoa powder

1/3 cup milk

8 large marshmallows

1/4 tsp salt

1 tsp vanilla

3 1/2 cups (1 lb) confectioners' sugar

Preheat oven to 350°. Grease a 13x9x2" baking pan. Melt the butter with the cocoa in a double boiler over hot water. Cool. Blend in the sugar, eggs & vanilla. Combine the flour & salt; add to the first mixture.

Bake in the prepared pan for 25-30 minutes. Remove from the oven, spoon the peanut butter over the hot cake & spread as it melts.

For the frosting: Melt together 1/2 cup butter, cocoa, milk, marshmallows, salt & vanilla. Beat in the confectioners' sugar until smooth. Spread over the cooled peanut butter.

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