CRUST:

1 1/2 c. flour
2/3 c. brown sugar, packed
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. butter, softened
1 tsp. vanilla
2 egg yolks
3 c. mini marshmallows

TOPPING:

2/3 c. light corn syrup
1/4 c. butter
2 tsp. vanilla
2 c. peanut butter chips
2 c. Rice Krispies
2 c. salted peanuts

Heat oven to 350 degrees. In large bowl, combine all crust ingredients except marshmallows. Beat at low speed until crumbly. Press firmly in bottom of 9 x 13 inch pan. Bake at 350 degrees for 12 to 15 minutes or until light golden brown. Remove from oven, immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows begin to puff. Remove from oven. Cool 15 to 20 minutes. In large saucepan, heat corn syrup, 1/4 cup butter, 2 teaspoons vanilla and peanut butter chips, just until chips begin to melt, stirring constantly. Stir until smooth. Remove from heat, stir in cereal and peanuts. Immediately spread warm topping over marshmallows. Spread to cover. Refrigerate until firm. Cut into bars.