Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.
Beat eggs with sugars. Reduce speed, add remaining ingredients, mixing well.
Pour into the prepared cookie sheet and bake for 14-18 minutes. Cool.
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.
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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!