16 1/2 Oz refrigerated sugar 2 Tsp vanilla
-cookies 10 Oz peanut butter chips
3 Cup miniature marshmallows 2 Cup crisp rice cereal
2/3 Cup corn syrup 2 Cup salted peanuts
1/4 Cup butter or margarine
1.Heat oven to 350F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of
pan to form crust. Bake 15 to 20 minutes or until light golden brown
2.Remove partially baked crust from oven. Immediately sprinkle marshmallows evenly over crust.
3.Return to oven; bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.4.In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat, stirring constantly, just until melted and smooth. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread
to cover. Refrigerate until firm, about 45 minutes. For bars, cut into 6 rows by 6 rows.