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

TOPPING:

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

Heat oven to 350 degrees. Lightly spoon flour into measuring cup. Level off. Combine all crust ingredients except marshmallows until crumb mixture forms. Press in bottom of ungreased 13"x9" pan. Bake at 350 degrees for 12 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1 or 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips until chips are melted and mixture is smooth, stirring constantly. Remove from heat. Stir in cereal and nuts. Immediately spoon over marshmallows and spread. Cover. Chill. Cut into bars.