Makes 24 bars
1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3/4 cup + 2 Tbls flour
2 Tbls unsweetened baking cocoa
1/4 tsp salt
1/2 tsp baking pwder
2 10 oz bottles maraschino cherries, no stems, drained and chopped
3 cups miniature marshmallows
3/4 cup peanut butter
1 cup semisweet chocolate chips
2 Tbls butter
1 1/2 cup Rice Krispies
Preheat oven to 350.
Cream butter and sugar together in a mixer bow. Add eggs one at a time, beating until thoroughly combined. Add in vanilla extract.
Whisk together flour, cocoa, salt, and baking powder.
Gradually add to creamed mixture.
Spread in a lightly great 9×13 baking dish.
Bake for 16-18 minutes until set.
Sprinkle marshmallows on top and bake for another 3 minutes or until marshmallows have puffed up.
Sprinkle chopped cherries on top of marshmallows and spread evenly using a knife dipped in water.
Let cool completely.
Melt peanut butter, chocolate chips, and butter together in a small saucepan.
Remove from heat and stir in Rice Krispies.
Spread evenly over top of bars.
Chill for 1 hour or until set. Cut into bars and serve.