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, melted
1 tsp. vanilla
2 egg yolks
3 c. miniature marshmallows
2/3 c. light corn syrup
1/4 c. butter
2 tsp. vanilla
12 oz. pkg. Reese's peanut butter chips
2 c. Rice Krispies
2 c. Spanish peanuts

Combine first 8 ingredients together and press into ungreased 13 x 9 pan. Bake for 10 to 12 minutes at 350 degrees. Put marshmallows on top of crust and return to oven until fluffy but not brown. Cool. Melt syrup, butter, vanilla and chips together. Add Rice Krispies and peanuts. Pour over marshmallows and chill. Cut in 32 pieces.

From the kitchen of my aunt, Ella Theesfield.