Mix together in a large bowl:
1 cup margarine
1 cup white sugar
1 cup brown sugar
1 cup Crisco oil
Add:
1 egg (well beaten)

Mix together in a 2nd bowl:
1 cup Rice Krispies
1 cup fine coconut
1 cup rolled oats
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
3—31/2 cups flour

MIX together the caKe mix, water, butter and egg until blended (batter will be thick). Spread into greased 9” X 13” pan. Bake at 350”F for 22-25 minutes. Sprinkle marshmallows on top and bake for 2 more minutes. Remove from the oven and cool while preparing the topping.
Topping — Mix chips, corn syrup and butter in a bowl in the microwave. Heat until smooth and then add vanilla and Rice Krispies. Spread over squares and cool.

1 yellow cake mix
2 tablespoons water
1/3 cup margarine
1 egg
4 cups miniature marshmallows
Topping:
1 package peanut butter chips
2/3 cup corn syrup
1/4 cup margarine
2 teaspoons vanilla
2 cups Rice Krispies

Bottom Layer: Melt first 3 ingredients in top of double boiler or in heavy saucepan. Add beaten egg and stir to cook and thicken. Remove from heat. Stir in crumbs and coconut. Press firmly into un-greased 9”x9” pan.
Second Layer: Cream margarine, milk, custard powder and icing sugar together well. Beat until
light. Spread over bottom layer.
Third Layer: Third Layer: Melt chips and margarine over low heat. Cool. When cool but not runny, spread over second layer. Chill in refrigerator. Use sharp knife to cut.