CRUST:

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

TOPPING:

2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla
1 (10 oz.) pkg. peanut butter chips
1/2 of a (10 oz.) bag of butterscotch chips
2 c. Rice Krispies
2 c. salted peanuts

Lightly spoon flour into measuring cup. 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 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows and return to oven for 1 to 2 minutes until they begin to fluff. Cool while preparing topping. In large saucepan, heat corn syrup, vanilla, peanut butter chips and butterscotch chips and butter until melted and mixture is smooth, stirring constantly. Remove from heat, stir in cereal and nuts. Immediately spoon over marshmallows and spread to cover. Refrigerate until firm. Cut into bars. May be stored in pan in freezer up to a month.