adapted from: Pillsbury
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. unsalted butter, softened
2/3 c. light brown sugar, packed
1 tsp. vanilla
2 large egg yolks
3 1/2 c. mini marshmallows
Topping:
2/3 c. light corn syrup
1/4 c. unsalted butter, cut into smaller cubes
2 tsp. vanilla
1 (10 oz.) bag peanut butter chips (1 2/3 c.)
2 c. crisp rice cereal
1 3/4 c. salted roasted peanuts
Preheat oven to 350 degrees. Grease a 9x13-inch baking pan with cooking spray; set aside. In a large bowl, cream together butter, brown sugar, vanilla and egg yolks. Add the flour, baking powder, salt and baking soda and mix until combined. Dough will be crumbly, but if you pinch it between your fingers it will come together. Press crumb mixture evenly into prepared baking pan. Bake for 12 minutes or until light golden brown. Immediately sprinkle marshmallows evenly over the base and bake for 1-2 minutes longer or until marshmallows just begin to puff. Cool while you make the topping.
For the topping: In a medium saucepan, combine the corn syrup, butter, vanilla and peanut butter chips. Heat over low heat, stirring frequently, just until chips and butter are melted and mixture is smooth. Remove from heat and stir in cereal and peanuts. Immediately spoon over marshmallows and carefully spread out. Allow to sit until mixture is firm (or refrigerate for about 45 minutes). Cut into squares and serve.