|Flour||1 1⁄2 Cup (24 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Softened margarine||1⁄2 Cup (8 tbs)|
|Miniature marshmallows||3 Cup (48 tbs)|
|Corn syrup||2⁄3 Cup (10.67 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Peanut butter chips||2 Cup (32 tbs)|
|Rice krispies||2 Cup (32 tbs)|
|Peanuts||2 Cup (32 tbs)|
Heat oven to 350Â°F.
In large bowl combine all crust ingredients until crumb mixture forms.
Press in bottom of ungreased 9 x 13" pan.
Bake at 350Â°F for 12-15 minutes.
Sprinkle marsh-mallows over entire surface while hot, and return to oven 1-2 minutes till marshmallows begin to puff.
Prepare topping: In large saucepan heat syrup, margarine, vanilla and chips until melted and smooth.
Remove from heat.
Stir in Rice Krispies and peanuts.
Immediately spoon this over the marshmallows and spread to cover.
This can be kept in the fridge and it also freezes very well.