Peanut Butter Brownies

1-1/2 cup butter or margarine divided (soft)	1 -1/2 cups all purpose flour
3/4 cup baking cocoa, divided	1/2 tsp. salt
4 eggs	1 jar (18 oz.) chunky peanut butter
2 cups sugar	1/3 cup milk
1 tsp vanilla extract	10 marshmallows
	2 cups confectioners' sugar

In a saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat.
In mixing bowl combine the 4 eggs, 2 cups sugar and 1 tsp. vanilla; beat for 1 minute.
Combine 1 1/2 cup flour and 1/2 tsp. salt; gradually add to egg mixture. Beat in cocoa mixture; mix well. Transfer to 14-in x 10-in x 1-in.GREASED baking pan. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Place on a wire rack.

Meanwhile, place peanut butter in a microwave-safe bowl. Microwave, uncovered, at 50% power for 2 minutes, stirring once. Stir until peanut butter is blended. Spread peanut butter over warm brownies. Refrigerator for 45 minutes or until peanut butter is set.

Place the remaining cocoa (1/4 cup) in a heavy saucepan. Stir in the 1/3 cup milk until smooth; add the 10 marshmallows and remaining butter (1/2 cup). Cook and stir over medium heat until butter and marshmallows are melted and mixture is smooth. Remove from the heat. Gradually stir in confectioners' sugar. Spread over peanut butter layer. Refrigerate for at least 30 minutes. Cut into squares.

Yield: 4 dozen.