INGREDIENTS

INSTRUCTIONS

Preheat oven to 350.
In a large mixing bowl, combine the flour, brown sugar, the 1/2 cup
softened butter, the egg yolks, the 1 teaspoon vanilla, the baking powder,
baking soda and salt. Beat the mixture with an electric mixer on low speed
until crumbly.
Firmly press the mixture into the bottom of a 13x9x2-inch baking pan. Bake
in the 350F oven for 12-15 minutes, or until golden brown. Remove from the
oven.
Immediately sprinkle the marshmallows over the surface. Return to the oven
for 1 to 2 minutes more, or just until marshmallows begin to puff. Remove
from the oven; cool while preparing topping.
In a large saucepan, stir together the peanut butter chips, corn syrup, the
1/4 cup butter and the 2 teaspoons vanilla. Cook over low heat, stirring
constantly, until the chips are melted and the mixture is smooth. Remove
from heat; stir in the rice cereal and peanuts. Immediately spread the
cereal mixture over the marshmallow layer.
Cover and refrigerate about 2 hours, or until firm. Cut into bars. Store in
a covered container.
Hints:
Line the pan with a piece of foil before pressing in the crumb mixture and
baking. Then, you can easily life out the bars to cut them.
If you don't have miniature marshmallows, measure three cups (5-1/4 oz.)
cup-up large marshmallows.
For less salty flavor, substitute 1 cup salted peanuts mixed with 1 cup
unsalted peanuts for the 2 cups salted peanuts in this recipe.
Source: Marcia Konen, The Flavor & Spice of Holy Cross Life/America's
Best-Loved Community Recipes, compiled by Better Homes and Gardens Posted
to Bakery-Shoppe Digest V1 #196 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Aug 19, 1997

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