Double Chocolate Crumble Candy Bar Recipe

"These top-rated bars are reminiscent of rocky road candy."  Original recipe yield: 2 1/2 dozen.

INGREDIENTS:
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup peanut butter
1 1/2 cups crisp rice cereal

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a small mixing bowl combine flour, cocoa, baking powder and salt.
In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9x13 inch pan.
Bake for 15 to 20 minutes.
Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute.
Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill, cut into bars and refrigerate.

Famous Peanut Caramel Candy Bars

 "Just like the real ones!"  Original recipe yield: 2 dozen.

INGREDIENTS:
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 pinch salt
3 cups confectioners' sugar
35 individually wrapped caramels, unwrapped
1 cup dry-roasted peanuts
2 cups milk chocolate chips

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DIRECTIONS:
In a mixer, beat corn syrup, butter, vanilla, peanut butter and salt until smooth. Beat in confectioners' sugar a little at a time until fully incorporated and mixture forms a thick dough. Press into a 9x9 inch pan. Chill in refrigerator.
In a medium saucepan over low heat, melt caramels. Stir in peanuts. Pour over chilled layer and return to refrigerator until firm, 15 to 30 minutes.
In a small saucepan over low heat, melt chocolate chips. Cut chilled mixture into bars and dip in melted chocolate with a fork. Let cool on waxed paper at room temperature, or for 30 minutes in the refrigerator.