Ingredients
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1 1/2 cups flour
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2/3 cup firmly packed brown sugar
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/2 cup margarine or 1/2 cup butter, softened
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1 teaspoon vanilla
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3 cups miniature marshmallows
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2/3 cup corn syrup
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1 (12 ounce) package peanut butter chips (2 cups)
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2 -2 1/2 cups crisp rice cereal
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2 egg yolks
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1/4 cup margarine or 1/4 cup butter
Instructions
- Heat oven to 350°F.
- In a large bowl, combine all crust ingredients except marshmallows and stir at low speed until crumbly.
- Press firmly in bottom of ungreased 13x9-inch pan.
- Bake at 350°F for 12 to 15 minutes or until light golden brown.
- Remove from oven.
- Immediately sprinkle with marshmallows.
- Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff.
- Cool while preparing topping.
- In a large saucepan, combine all topping ingredients except cereal and peanuts; heat just until chips are melted and mixture is smooth, stirring constantly.
- Remove from heat; stir in cereal and peanuts.
- Immediately spoon warm topping over marshmallows; spread to cover.
- Refrigerate until firm.
- Cut into bars.