• 1 1/2 Cups Unbleached flour
  • 2/3 Cup Firmly Packed Brown Sugar
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 tsp Baking Soda
  • 1/2 Cup Butter (Soft)
  • 1 tsp Vanilla Extract
  • 2 egg yolks
  • 3 Cups Miniature marshmallows
  • 2/3 Cup White Corn Syrup
  • 1/4 Cup Butter (Soft)
  • 2 tsp Vanilla Extract
  • 1 12 oz. Package Peanut Butter Chips
  • 1 Cup Rice Krispies
  • 2 Cups Roasted, salted peanuts


  1. Preheat oven to 350 degrees
  2. In large bowl combine all crust ingredients except marshmallows. Firmly press in bottom of ungreased 9×13 and bake for 12 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows and return to oven. Bake for 1 to 2 minutes or until marshmallows begin to puff. Cool while preparing topping.
  3. In large saucepan, heat corn syrup, 1/4 cup margarine, 2 teaspoons vanilla and peanut butter chips until mixture is smooth, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon warm topping over marshmallows. Refrigerate until firm.

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