Cake:
4 eggs
4 T. cocoa
1 1/2 cups sugar
1 1/2 cups flour
2 T. vanilla sugar
1 tsp. baking powder
1/2 lb. margarine softened

Topping:
16 oz. marshmallow Cream
1 1/2 cups crunchy peanut butter
12 oz. baking chocolate
3 1/2 oz. rice crispies, crushed

Preheat oven to 350. Line a cookie sheet with parchment paper, and grease. Beat eggs with sugars, reduce speed, add remaining ingredients, mixing well. Pour into lined cookie sheet, and bake at 350 for 25-30 minutes, Cool.

Spread a thin layer of marshmallow cream onto cake. Refrigerate for 1 hour.

In double boiler, melt chocolate and peanut butter. Remove from heat and add rice crispies, mixing until completely coated. Spread topping onto cake. Chill. Cut into circles using a 1" round cookie cutter, or squares.