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 13×9″ 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. —–