CRUST:

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

Combine all except marshmallows until crumbly, then press into bottom of 9x13 pan and bake at 350 degrees 12-15 minutes or golden brown. Remove and immediately spread marshmallows over crust and return to oven just until they puff. Remove and cool.

TOPPING:

2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla
12 oz. peanut butter chips

In large saucepan, heat above ingredients just until chips are melted and mixture is smooth. Remove from heat. Immediately add 2 cups crisp rice cereal and 2 cups salted peanuts. Spread warm topping over marshmallows. Chill and cut into 36 squares.