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. softened butter
1 tsp. vanilla
2 egg yolks
3 c. miniature marshmallows

TOPPING:

2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla
12 oz. peanut butter chips
2 c. Rice Krispies
2 c. salted peanuts

Combine all crust ingredients except marshmallows. Mix on low speed until crumbly. Press firmly in bottom of ungreased 9 x 13 inch pan. Bake at 350 degrees for 12-15 minutes (until golden brown). Immediately sprinkle with marshmallows, return to oven for 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan heat corn syrup, 1/4 cup butter, 2 teaspoons vanilla and peanut butter chips until chips are melted and mixture is smooth, stirring constantly (this can be done in a microwave). Remove from heat, stir in cereal and nuts. Spoon warm topping over marshmallows and spread to cover. Refrigerate until firm and cut into bars.