In a saucepan, melt 1 cup peanut butter, sitr in 1/2 cup cocoa until smooth. Remove from the heat. In mixing bowl, combine the eggs, sugar, and vanilla; beat for 1 minute. combine flour and salt; gradually add to egg mixture. Beat in cocoa mixutre; mix well. Transfer to a greased 15x10 baking pan. Bake at 350 for 18-22 minutes or until toothpick inserted near 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 over warm brownies. Refrigerate for 45 minutes or until peanut butter is set.
Place the remaining cocoa in a heavy saucepan. Stir in the milk until smooth; add the marshmallows and remaining butter. Cook and stir over medium heat until butter and marshmallows are melted and the mixture is smooth. Remove from the heat. Gradually stir in the powdered sugar. Spread over peanut butter layer. Refrigerate for at least 30 minutes. Cut into squares.
Makes 4 dozen.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 724 (69%)|
|Amt Per Serving||% DV|
|Total Fat 80.4g||107 %|
|Saturated Fat 48.9g||245 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 371.1mg||114 %|
|Sodium 28479.1mg||982 %|
|Potassium 815.9mg||21 %|
|Total Carbohydrate 83.6g||25 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 68.1g|
|Protein 20.9g||30 %|
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Calories per serving: 1047
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