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1
Bottom Layer: Cream butter and sugar in a medium bowl.
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2
Add eggs, 1 at a time, beating well after each addition.
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3
Add vanilla and beat well.
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4
Combine flour, cocoa, baking powder, and salt in a small bowl and add to butter mixture.
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5
Beat on low until just moistened.
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6
Stir in peanuts.
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7
Spread evenly into a greased 9 X 13 inch pan.
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8
Bake at 350 degrees for about 15 minutes or until edges start to pull away from the side and a wooden toothepick comes out clean.
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9
Remove from oven.
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10
Middle Layer:Spoon dabs of peanut butter over bottom layer.
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11
Let stand for 3-4 minutes or until softened.
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12
Carefully spread a thin layer.
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13
Arrange marshmallows evenly over peanut butter.
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14
Bake for about 4 minutes or until marshmallows are slightly puffed.
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15
Remove from oven.
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16
Pat marshmallows down to and even layer with a greased spatula.
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17
Cool for 15 minutes, until the marshmallows are firm and not sticky.
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18
Top Layer: Heat butter and peanut butter in a large saucepan until melted.
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19
Add chocolate chips.
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20
Heat and stir until smooth.
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21
Add cereal.
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22
Stir until coated, pour over middle layer, and spread evenly.
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23
Chill for about and hour until set.
