Joanne’s Kringla  
1/2 cup + 1 T soft butter
1 cup sugar
1 egg
1 cup buttermilk
2 1/2 tsp baking powder
1 tsp baking soda—dissolved in buttermilk
2 tsp vanilla
3 cups flour
Cream sugar and butter, add the egg and beat well. Combine the reminder of ingredients. Dough will be a little soft. Put into 2 small containers and chill for several hours or overnight. Preheat oven to 400 degrees. Roll on floured board into pencil-like shape and make a bow or figure 8. Place on a baking sheets and bake 6 to 8 minutes until pale tan.

Chocolate Crunch Brownies
¾ cup white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
2 cups miniature marshmallows
1 cup peanut butter
1 cup chocolate chips
1 ½ cups crispy rice cereal (such as Rice Krispies®)
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan.
Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.
Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.
Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.
Meanwhile, melt butter, peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow layer. Refrigerate until firm enough to slice, 1 to 2 hours.