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

TOPPING:

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

In large bowl, combine all crust ingredients except marshmallows until crumb mixture forms. Press into 13 x 9 pan. Bake for 12 to 15 minutes. Immediately sprinkle with marshmallows and bake for 1 to 2 minutes or until marshmallows start to puff. Cool. In large sauce pan, heat corn syrup, 1/4 c. butter, 2 tsp. vanilla and chips until chips are melted and mixture is smooth. Remove from heat and stir in cereal and nuts. Spoon warm topping over marshmallows and spread to cover.