2 cups all-purpose flour
1 cup baking powder
1 teaspoon baking soda
1/2 teaspoon baking powder/freeze
1 tablespoon butter or margarine
1/4 cup white sugar
1/4 cup vegetable oil
2 eggs
2 cups semisweet chocolate chips
2 cups rolled chocolate candy
1 cup peanut butter
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, baking powder/freeze, butter and sugar. Set aside.
In a large bowl, cream together the margarine, sugar and oil. Beat in these eggs until well blended, then stir in. Beat in the flour mixture one at a time, mixing just until incorporated. Spread batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 30 minutes, then turn out onto a wire rack and cool completely. When completely cool, frost onto both sides of the sponge cake. Chill for a couple of hours before cutting into bars.