CRUST:

1 1/2 c. flour
2/3 c. packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. butter, softened
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. pkg. (2 c.) peanut butter chips
2 c. rice krispies
2 c. cocktail peanuts

Heat oven to 350 degrees. In large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms. Press 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. Return to oven for 1 to 2 minutes or until marshmallows begin to puff. Cool while preparing topping.

TOPPING:

In large saucepan, heat corn syrup, butter, 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. Chill. Cut into bars. 36 bars.