Crust: 1 1/2 c All-purpose flour

2/3 c Firmly packed light brown

-sugar 1/2 ts Baking powder

1/2 ts Salt

1/4 ts Baking soda

1/2 c Butter or margarine;

-softened 1 ts Vanilla

2 Egg yolks

3 c Miniature marshmallows

Topping: 2/3 c Corn syrup

1/4 c Butter or margarine

2 ts Vanilla

12 oz Peanut butter chips

2 c Crispy rice cereal

2 c Salted peanuts

Recipe by: Simple Summer Recipes Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients except marshmallows on low speed until crumbly. Press firmly in bottom of ungreased 13x9" pan. Bake at 350 degrees for 12-15 minutes or until light golden brown. Remove from oven. 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 margarine, 2 teaspoon 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 and spread to cover. Refrigerate until firm. -----