CRUST:

1 1/4 cups all-purpose flour
2/3 cup firmly packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 cup (1/2 stick) softened butter
1 tsp. vanilla
2 egg yolks
3 cups miniature marshmallows

Preheat oven to 350°F. Lightly spoon flour into measuring cup and level off.

In a large bowl, combine all crust ingredients except marshmallows on low speed until crumbly. Press firmly in bottom of ungreased 13x9-inch pan.

Bake at 350°F for 12 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

TOPPING:

2/3 cup corn syrup (Karo)
1/4 cup (1/2 stick) butter softened
2 tsp. vanilla
1 (12 oz.) pkg. peanut butter chips
2 cups rice cereal (I use Rice Krispies)
2 cups salted peanuts

In a large saucepan, heat corn syrup, 1/4 cup butter, 2 teaspoons 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. Refrigerate until firm. Cut into bars.

Makes 36 bars.

Submitted by: Sandie DeVlieger