1 1/2 c. Pillsbury's best all purpose or unbleached 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. butter, softened
1 tsp. vanilla
2 egg yolks
3 c. miniature marshmallows

TOPPING:

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

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients except marshmallows until crumb mixture forms. Press in bottom of ungreased 13 x 9 inch pan. Bake at 350 degrees for 12-15 minutes or until light golden brown. Immediately sprinkle with marshmallows. Return to oven to 1-2 minutes or until marshmallows just 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, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill; cut into bars. 36 bars.