1 1/2 cups flour
2/3 cups brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla extract
2 large egg yolks
3 cups mini marshmallows
2/3 cups corn syrup
1/4 cup margarine
2 teaspoons vanilla extract
1 (12-ounce) bag peanut butter chips
2 cups rice krispie cereal
2 cups cocktail peanuts (spanish peanuts)
For the Crust:
In a large bowl, mix crust ingredients.
Press into a 9 x 13-inch cake pan and bake for about 15 minutes at 350°F.
Remove from oven and sprinkle with the mini marshmallows.
Return to oven for 2 additional minutes or until they puff.
Allow to cool.
For the Topping:
Heat corn syrup, margarine, vanilla extract and peanut butter chips until all is smooth and blended.
Remove from heat and add rice krispie cereal and cocktail peanuts.
Immediately spoon warm topping over the marshmallow layer and swirl.
Let cool before cutting into squares to serve.
I usually refrigerate mine.