1 1/2 c. all-purpose flour
2/3 c. firmly packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. softened butter
1 tsp. vanilla extract
2 egg yolks
3 c. miniature marshmallows

TOPPING:

2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla extract
12 oz. (2 c.) peanut butter chips
2 c. Rice Krispies
2 c. salted peanuts (no hulls)

Heat oven to 350 degrees. In large bowl combine all crust ingredients, except marshmallows, until mixture forms. Press in bottom of ungreased 13 x 9 inch pan. Bake at 350 degrees for 12 to 15 minutes, or until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes, until marshmallows begin to puff. Cool while preparing topping.

In large saucepan heat corn syrup, butter, vanilla, and peanut butter chips just until chips are melted and mixture is smooth. Stir constantly. Remove from heat, stir in cereal and nuts. Immediately spoon warm topping over marshmallow and spread to cover. Chill; cut into bars. Makes 36 bars.