CRUST:
1 1/2 C. all-purpose flour
2/3 C. brown sugar, firmly packed
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 C. margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 C. miniature marshmallows

TOPPING:
2/3 C. corn syrup
1/4 C. margarine or butter
2 C. (12 oz.) peanut butter chips
2 C. crisp rice cereal
2 C. salted peanuts

CRUST: Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms. Press into bottom of an ungreased 9x 13″ pan. Bake at 350º for 12 to 15 minutes, or until light golden brown. Immediately sprinkle with marshmallows and bake 1to 2 minutes longer, or until marshmallows just begin to puff. Cool while preparing topping.

TOPPING: In large saucepan, heat corn syrup, margarine, vanilla and peanut butter 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.

Author:       Categories: Bars, Cookbook, Desserts

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