1/2 c. butter
1/2 c. packed brown sugar
1/4 tsp. salt
1 c. flour
1 1/2 c. tiny marshmallows
1/3 c. sugar
1/3 c. light corn syrup
1/3 c. peanut butter
1 c. crisp rice cereal
1 c. unsalted dry roasted peanuts

CRUST: In mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add brown sugar and salt. Beat until thoroughly combined, scraping bowl occasionally. Stir in flour. Pat mixture into an ungreased 11 x 7 x 1 1/2 inch baking pan. Bake at 350 degrees for 12 to 15 minutes or until lightly brown.

Sprinkle marshmallows on top of baked crust. Then bake in the 350 degree oven for 1 to 3 minutes more or until marshmallows are puffy. Set aside on a wire rack.

For top layer, in a medium saucepan, combine sugar and corn syrup. Cook and stir until sugar is dissolved. Then stir in peanut butter until melted. Remove from heat and stir in cereal and peanuts. Spoon cereal mixture on top of marshmallow layer. Then carefully spread cereal mixture over marshmallow layer. Cool in pan on a wire rack. Cut into bars. Makes 35.