SALTED PEANUT CHEWS

FOR THE CRUST:
1 1/2 cups flour
2/3 cup brown sugar, packed
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
1 tsp. vanilla
2 egg yolks
3 cups miniature marshmallows
FOR THE FILLING:
2/3 cup light corn syrup
1/4 cup butter
2 tsp. vanilla
2 cups Reeses Peanut Butter Chips
2 cups Rice Krispies
2 cups salted cocktail peanuts

TO PREPARE THE CRUST:
Spoon flour into measuring cup, level off.

In large mixing bowl combine all crust ingredients, except marshmallows, mixing on low speed until crumbly. Press firmly in ungreased 9- by 13-inch pan.

Bake at 350 degrees for 12-15 minutes.

Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes or until marshmallows just begin to puff.

TO PREPARE THE FILLING:
In a large sauce pan, heat corn syrup, butter, vanilla and peanut butter chips until chips are melted and mixture is smooth, stirring constantly.

Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows, spreading to cover.

Refrigerate until firm, cut into squares. Store in airtight container 2-3 days or freeze.

Note: After chews are thoroughly cold it's easy to run a knife around edge of pan and dump mixture on a cutting board; turn over and slice into bars.

Makes 36 bars
From: Yvonne Brey; Philpot
Source: The Owensboro Messenger-Inquirer; February 2000