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1 1/2 c butter, divided	1 1/2 cups flour
3/4 c cocoa, divided	1/2 tsp salt
4 eggs	8-oz. jar peanut butter
2 cups sugar	1/3 cup milk
1 tsp vanilla	2 cups powd sugar
10 large marshmallows

In pan melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In bowl combine eggs, sugar, and vanilla. Beat for 1 minute. Combine flour and salt and gradually add to egg mixture. Beat in cocoa mixture; mix well. Transfer to greased 10 x 15 x 1-inch baking pan. Bake at 350 degrees for 18-22 minutes or until done. Place on wire rack. Meanwhile, place peanut butter in microwave bowl. Microwave uncovered at 50% power for 2 minutes, stirring once. Stir until peanut butter is blended. Spread peanut butter over warm brownies. Refrigerate for 45 minutes or until peanut butter is set. Place remaining cocoa in heavy saucepan. Stir in milk until smooth; add marshmallows and remaining butter. Cook and stir over medium heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in powdered sugar. Spread over peanut butter layer. Refrigerate for at least 30 minutes. Cut into squares. Use CHUNKY peanut butter for this recipe.