A delightful layered dessert bar combining chocolate, nuts, marshmallows, and a crispy topping.
Preheat your oven to 350°F (175°C) and grease a 13x9 inch baking pan.
Greasing the pan ensures the layers don't stick and are easy to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming the butter and sugar properly creates a smooth base texture.
Add the eggs one at a time, mixing well after each addition.
Adding eggs one at a time ensures they are fully incorporated.
In a separate bowl, combine the flour, cocoa powder, baking powder, salt, and chopped walnuts.
Mixing dry ingredients separately ensures even distribution.
Gradually add the dry mixture to the wet mixture, stirring until combined.
Mix gently to avoid overworking the batter.
Spread the mixture evenly in the prepared pan and bake for 15-20 minutes.
Use a spatula to level the batter for even baking.
Sprinkle the marshmallows evenly over the baked layer and bake for an additional 3 minutes.
Keep an eye on the marshmallows to avoid over-browning.
Let the pan cool completely before proceeding to the next layer.
Cooling ensures the top layer sets properly.
In a saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly.
Stirring prevents the chocolate from burning.
Remove from heat and mix in the crispy rice cereal until evenly coated.
Mix quickly to coat the cereal before the mixture cools.
Spread the mixture evenly over the cooled marshmallow layer.
Press gently to create an even layer without compacting too much.
Refrigerate for at least 2 hours or until firm.
Chilling helps the layers set and makes cutting easier.
Cut into bars and serve.
Use a sharp knife for clean cuts and wipe between cuts for neat edges.
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