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1
Preheat your oven to 350 degrees (175 C.).
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2
In a large mixing bowl, combine and gently blend until it is mixed the flour, brown sugar, baking powder, salt, baking soda, and 1/2 cup (125 ml) of the softened butter, 1 tsp (5 ml) vanilla, and egg yolks until crumbly.
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3
Press this mixture firmly into the bottom of ungreased 9X13X2-inch baking pan, (basic cake pan).
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4
Place them into the center of the oven and bake for only 12 to 15 minutes or until lightly browned.
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5
Remove from oven and immediately sprinkle with marshmallows.
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6
Return to the oven and bake for another 1 or 2 minutes, or until the marshmallows are just beginning to puff-up.
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7
Take it from the oven and let it cool while you prepare the topping.
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8
In a heavy bottomed large saucepan, combine the corn syrup, and the last 1/4 cup (60 ml) of the butter, the vanilla and the peanut butter chips.
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9
Then, over low heat, melt everything until the Reece's peanut butter chips are just melted, not cooking, and the mixture is smooth, stirring constantly.
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10
Immediately remove from the heat and stir in the peanuts.
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11
Then, immediately spoon this warm topping evenly over the now cooled marshmallows.
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12
(You may have to dip your fingers in cool water to prevent the mixture from sticking).
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13
Cover the top as evenly as you can.
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14
Place the pan in the refrigerator until completely chilled and firm, at least 2-3 hours.
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15
To serve, cut them into desired sizes by dipping the knife into hot water occasionally to keep your slices clean and neat.
