1 1/2 c. flour
1/2 tsp. salt
2/3 c. firmly packed brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. butter, softened
1 tsp. vanilla
2 egg yolks
3 c. miniature marshmallows
2/3 c. light corn syrup
1/4 c. butter
2 tsp. vanilla
1 pkg. (12 oz.) peanut butter chips
2 crisp rice cereal

Heat oven to 350 degrees. Lightly spoon flour into measuring cup, level off. In large bowl combine flour, brown sugar, baking powder, salt, soda, 1/2 cup butter, 1 teaspoon vanilla and egg yolks; beat on low speed until crumbly. Press firmly in bottom of ungreased 9 x 13 inch pan. Bake 12-15 minutes or until light golden brown. Immediately sprinkle with marshmallows and return to oven for 1-2 minutes or until marshmallows 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. Spoon warm mixture immediately over marshmallows and spread to cover. Refrigerate until firm, cut into 36 bars.