1 c. unsifted flour
1/4 c. firmly packed brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. cold butter, cut into small pieces
1 tbsp. vanilla extract
3 c. miniature marshmallows
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 c. peanut butter flavored chips or 1/2 c. creamy peanut butter
1 (3 oz.) can chow mein noodles
1 c. coarsely chopped cashews or peanuts

Preheat oven to 350°F. In medium mixing bowl, combine flour, sugar, baking powder and baking soda. Cut in butter and 1 teaspoon vanilla until mixture resembles coarse corn meal. Press firmly on bottom of ungreased 13 x 9-inch baking pan.

Bake 15 minutes or until lightly browned. Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. Remove from oven and cool.

Meanwhile, in heavy saucepan over medium heat, combine sweetened condensed milk and peanut butter chips; cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in remaining ingredients. Spread evenly over marshmallows. Chill thoroughly. Cut into bars. Store loosely covered at room temperature.