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.

Best-Loved Community Recipes, compiled by Better Homes and Gardens Posted to Bakery-Shoppe Digest V1 #196 by "Peggy L. Makolondra"