Ingredients:
2/3 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 TB firmly packed brown sugar
1/4 cup butter, softened
2 egg yolks
1/2 tsp vanilla extract
1-1/2 cups miniature marshmallows
1 cup peanut butter chips
1/4 cup light corn syrup
2 TB butter
1 tsp vanilla extract
1 cup crisp rice cereal
1 cup salted roasted peanuts
Directions:
Preheat the oven to 350F.
Combine the flour, baking powder, baking soda, salt, brown sugar, softened butter, egg yolks and 1/2 teaspoon vanilla. Beat with an electric mixer until the mixture becomes crumbly. Press into an 8-inch square baking dish. Bake for 12 to 14 minutes, or until it is lightly browned. Sprinkle with the marshmallows and bake an additional 2 minutes, or until the marshmallows puff. Cool in the pan.
In a medium saucepan, combine the peanut butter chips, corn syrup, butter and 1 teaspoon vanilla extract. Cook over low heat until smooth, stirring constantly. Remove the pan from the heat and stir in the rice cereal and the peanuts. Spread the mixture over the cooled crust and marshmallows. Cool completely.
Cut into squares.
