The Farmer Family Cookbook

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These have won grand prize at the Eastern Idaho State Fair 4 times!

Ingredients

Crust:

• 1.50.0625 cups flour
• .50.0208333333333 tsp baking powder
• .50.0208333333333 tsp salt
• .250.0104166666667 tsp baking soda
• .50.0208333333333 cup butter or margarine, softened
• 10.0416666666667 tsp vanilla
• 20.0833333333333 egg yolks
• 30.125 cups mini marshmallows (not store brand, they will collapse)

Filling:

• .660.0275 cup karo syrup
• .250.0104166666667 cup butter
• 20.0833333333333 tsp vanilla
• 120.5 oz pkg or 2 cups peanut butter chips
• 20.0833333333333 cups Rice Krispies
• 20.0833333333333 cups salted peanuts

Steps

1. Heat oven to 350F. In a large bowl, combing all crust ingredients except marshmallows at low speed until crumbly. Press firmly into the bottom of an ungreased 9x13 pan. Bake for 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle marshmallows. Return to oven and bake an additional 1 to 2 minutes or until marshmallows are just beginning to puff. Cool while preparing topping.
2. In 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 and stir in cereal and peanuts. Carefully spread to cover (it is a little tricky). Refrigerate until firm. Cut into bars.