CRUST:

1 1/2 c. all-purpose unbleached flour
2/3 c. firmly packed brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 c. butter, softened
1 tsp. vanilla
2 egg yolks
3 c. mini marshmallows

TOPPING:

2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla
12 oz. pkg. peanut butter chips
2 c. Rice Krispy cereal
2 c. salted peanuts

Heat oven to 350 degrees. Lightly spoon flour into measuring cup, level off. In large bowl, combine all crust ingredients except marshmallows on low speed until crumbly. Press firmly in bottom of ungreased 13 x 9 inch pan. Bake at 350 degrees for 12-15 minutes or until light golden. Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes or until marshmallows begin to puff. Cool while preparing topping.

In large saucepan, heat corn syrup, 1/4 cup butter, 2 teaspoons vanilla and peanut butter chips until chips are melted and mixture is smooth, stirring constantly. Remove from heat, stir in cereal and nuts. Immediately spoon topping over marshmallows and spread to cover. Refrigerate until firm. Cut into bars.