Baking
Marshmallow Crunch Cake
Yield: 9x13
Ingredients
- ½ C Margarine
- ¾ C Sugar
- ½ T Vanilla Sugar
- 2 Eggs
- ¾ C Flour
- 2 T Cocoa
- ½ t Baking Powder
- ⅓-½ tub Marshmallow Fluff
- 8 oz Peanut Butter
- 6 oz Chocolate
- 1½ C Rice Krispies
Instructions
- 1
Beat margarine and sugars, mix in egg, then dry ingredients.
- 2
Pour into lined 9x13.
- 3
Bake on 350 for 18-25 minutes until clean.
- 4
Cool, freeze 15 minutes.
- 5
Spread marshmallow fluff, freeze.
- 6
Melt peanut butter and chocolate, mix in Rice Krispies.
- 7
Spread over fluff, freeze 20-30 minutes.
- 8
Cut and store in freezer.