Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Speedy Little Devils




Source of Recipe


Ashner


List of Ingredients




1 Duncan Hines Deluxe II devil's food cake mix

1 (7 or 7 1/2 oz.) jar Marshmallow cream

1 stick margarine, melted

1/2 c. creamy peanut butter



Recipe





Combine melted butter and dry cake mix.

Reserve 1 1/2 cups for top crust.

Put remaining crumb mixture into uingreased 13 x 9 x 2-inch pan.

Top that layer with combined peanut butter and marshmallow cream and spread evenly.

Crumble remaining mixture over the top of that.

Bake 20 minutes at 350, Cool.

Makes 3 dozen bars