1.5 cups flour
2/3 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, at room temp
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows (this will be added separately)
For the topping:
2/3 cup light corn syrup
1/4 cup butter
2 teaspoons vanilla
1 10 0z bag peanut butter chips, (about 1 2/3 cups)
2 cups rice krispy cereal
2 cups salted peanuts
1. Preheat oven 350 degrees F.
Beat all base ingredients with an electric mixer except for the marshmallows, on low speed until crumbly. Press the mixture firmly into a 9x13 inch pan.
2. Bake for 12-15 minutes or until light brown.
Immediately sprinkle marshmallows on top of the base and bake for 1 or 2 more minutes, just long enough for the marshmallows to puff up. Remove from oven and let cool while you mix up the peanut topping.
3. In a saucepan mix all topping ingredients except for the cereal and peanuts. Stir constantly over low heat until the chips are melted and the mixture is smooth.
Remove from heat and stir in cereal and peanuts. Immediately spoon the warm topping over the marshmallows and spread to cover. Refrigerate until firm, at least an hour.
Cut into bars and store in an airtight container at room temperature.
This makes a lot of bars! I made them a week ago and we are still eating them! Yum!
