Tex - Mex Cocoa Krispie Squares

We all grew up with Rice Krispie Treats in America. In Texas, we love to turn recipes into a Texas recipe by adding the title, Tex - Mex to it. We add a few other ingredients too, that allow the recipe to have that title. I admit I have a lot of  Tex - Mex recipes. This is my original version of Rice Krispie Treats made the Tex - Mex way.

Here's what you'll need:

1 - 9" X 13" baking pan sprayed with a vegetable cooking spray.

Preheat the oven to 350 degrees.

1 1/2 sticks (12 TBS) Butter, room temperature

1 1/2 C granulated Sugar

3 Eggs

1 tsp Vanilla

1 1/3 C Flour

1/2 tsp Baking Powder

1/2 tsp Cinnamon

1 tsp Chile Powder

1/2 tsp Salt

3 TBS Hershey's Special Dark Cocoa Powder
1/2 C chopped Pecans
4 C Miniature Marshmallows

Icing:

1 1/2 C  Hershey's Special Dark Chocolate Chips
3 TBS Butter, cubed
1 C Creamy Peanut Butter
2 C Kellog's Cocoa Krispies
1/4 C Brown Sugar
1/4 C Vanilla
1 C Confectioner's Sugar (Powdered Sugar)

In a Stand Mixer with a paddle attachment:
Butter
Granulated Sugar
Beat until creamy and smooth, about 5 minutes.
Add eggs one at a time beating just until incorporated after each addition.
Add Vanilla.

In small bowl:
Flour
Baking Powder
Cinnamon
Chile Powder
Salt
Cocoa Powder
Whisk well.

Gradually add the dry ingredients to the creamed butter and continue beating until combined.
Add Pecans and beat just until combined.

Spread the batter evenly into the prepared baking pan.
Bake for 15 - 18 minutes.
Without removing the pan from the oven, distribute the Marshmallows evenly over the entire surface.
Bake an additional 2 - 3 minutes.
Remove the pan from the oven and use an offset spatula dipped in warm water to evenly  spread the melted Marshmallow.

Cool completely on a cooling rack.
Prepare the Icing.

Icing:
In a medium saucepan over low heat:
Chocolate Chips
Butter
Peanut Butter
Cook, stirring constantly until melted and creamy smooth.
Remove from heat.
Fold in Cocoa Krispies by hand.
Spread this mixture evenly over the cooled Marshmallow layer.

Refrigerate for 1 hour.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!