Ingredients:
1 1/3 c. flour
2/3 c. brown sugar
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. butter or margarine
2 egg yolks
1 tsp. vanilla extract
3 c. mini marshmallows
TOPPING:
2/3 c. light corn syrup
2/3 c. butter or margarine
1 pkg. (10 oz.) peanut butter chips
2 tsp. vanilla extract
2 c. crisp rice cereal
2 c. salted peanuts
Directions:
Mix flour, brown sugar, cornstarch, salt, baking powder and baking soda in a large bowl. Cut in butter using a pastry blender or 2 knives. Add egg yolks and 1 tsp. vanilla. Mixture will be crumbly. Press into an ungreased 9x13 pan.
Bake in a preheated 350 degrees for 12-15 minutes. Remove from oven and sprinkle with marshmallows; return to oven for 3-5 minutes, until marshmallows are puffy.
Cool completely for 30 minutes.
To make topping: heat corn syrup, butter and peanut butter chips in a saucepan over low heat until smooth. Remove from heat. Add vanilla, cereal and peanuts.
Spread over baked crust; chill 1 hour or until firm before cutting into bars.
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