Base:

1 (18 to 25 oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
1/3 c. butter, softened
1 egg
3 c. miniature marshmallows

Heat oven to 350°F. In large bowl, combine cake mix, butter and egg; beat at low speed until crumbly. Press in bottom of ungreased 13 x 9 pan.

Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

Topping:

2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla
1 (10 oz.) pkg. peanut butter chips
2 c. crisp rice cereal
2 c. salted peanuts

In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour, or until firm. Cut into bars. Store in covered container. 48 bars.