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

Heat oven to 350 degrees. Lightly spoon flour into measuring cup, level off. In large bowl, combine all crust ingredients, except marshmallows, at 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. Remove from oven. Immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

TOPPING:

2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla
12 oz. pkg. (2 c.) peanut butter chips
2 c. crisp rice cereal
2 c. salted peanuts

In large bowl, heat corn syrup, 1/4 cup butter, 2 teaspoons vanilla and peanut butter chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat, stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm. Cut into bars. 36 bars.