COOKIES: Melt margarine, stir in cocoa and cool. Add sugar, eggs, vanilla and flour. Mix well. Drop 1 tsp on each section of a heated waffle iron and bake 1 minute. Cool and frost. CHOCOLATE FROSTING: Mix ingredients and add 1 tbsp hot water and make a creamy frosting.
Mix sugar, salt, flour, baking powder, butter, eggs, syrup and nuts together well. Bake 350 degrees for 20 minutes. FROSTING: Bring sugar, oleo or butter and milk to boil for 1 minute. Add chocolate chips and vanilla. Beat until thick and frost bars.
Coat 13×9-inch microwavable dish with cooking spray. Place whole graham crackers on bottom. Sprinkle marshmallows on top. Microwave on high 1 minute. Remove and cool. In 2-quart mixing bowl, combine chocolate morsels, margarine and corn syrup. Microwave on high about 1-1/2 minutes or until soft. Stir in peanut butter, add Rice Krispies and mix. Spread over marshmallows, cover and refrigerate 1 hour or until firm.
Cream butter. Add sugar and cream well, then eggs, cream well. Add dry ingredients that have been blended. Bake in 10×15-inch pan until done (20 minutes) at 350 degrees. Top with marshmallows. Put back in oven about 1 minute more until marshmallows puff up. FROSTING: Bring milk, sugar and butter to a boil, then add milk chocolate chips. Beat until chips are melted. Drizzle over marshmallows. Enjoy!