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Parve
Medium
2 Hours
Diets 
4 eggs
1 and 1/2 cup sugar
2 tablespoons Gefen Vanilla Sugar
1/2 pound margarine, softened
4 tablespoons Gefen Cocoa
1 and 1/2 cup Glicks Flour
1 teaspoon baking powder
16 ounces marshmallow fluff
12 ounces baking chocolate
1 and 1/2 cup Gefen Crunchy Peanut Butter
3 and 1/2 cups rice crispies, crushed
Beat eggs with sugars. Reduce speed, add remaining ingredients, mixing well.
Pour into the prepared cookie sheet and bake for 25 to 30 minutes. Cool.
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.
Spread a thin layer of marshmallow cream onto cake. Refrigerate for one hour.
In double boiler, melt chocolate and peanut butter. Remove from heat and add rice crispies, mixing until completely coated.
Spread topping over cake. Chill. Cut into circles or squares.
Photography and styling by Periphotography.com
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This is a classic- we always had this cake growing up, my mother still makes this for Yom Tov. Best when semi-frozen- finger licken’ good!