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1 cup butter or margarine
1/3 cup cocoa
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla

Peanut Butter Layer:
1 (12-ounce) jar chunky peanut butter

1/2 cup butter or margarine
1/4 cup cocoa
1/3 cup milk
10 large marshmallows
1 (16-ounce) box confectioners sugar, sifted

Brownies: Combine butter and cocoa in saucepan over low heat;
cook, stirring frequently, until butter melts. Remove from heat,
and cool slightly. Combine sugar, flour, and salt in a large
mixing bowl. Add chocolate mixture, and beat at medium speed with
an electric mixer until blended. Add eggs and vanilla, mixing
well. Spread into a well-greased 13x9-inch pan. Bake at 350 degrees for
20-25 minutes or until wooden pick inserted in center comes out

Peanut Butter Layer: Remove lid from peanut butter jar, and
microwave at Medium (50% power) 2 to 3 minutes or until peanut
butter melts, stirring at 1 minute intervals. Spread over warm
brownies. Chill about 30 minutes or until set.

Frosting: Combine 1/2 cup butter and next 3 ingredients in a
saucepan over medium heat; cook, stirring frequently, until
marshmallows melt. Remove from heat, and add confectioners sugar,
stirring until smooth. Spread over peanut butter, and chill until
set. Store in refrigerator.

Yield: 4 dozen.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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