Recipe

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• 1 (16 1/2 oz) roll refrigerated sugar cookies
• 3 cups miniature marshmallows
• 2/3 cup corn syrup
• 1/4 cup butter or 1/4 cup margarine
• 2 tsp vanilla
• 1 (10 oz) bag peanut butter chips
• 2 cups crisp rice cereal
• 2 cups salted peanuts

• 1 Heat oven to 350 degrees F. 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.
• 5 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.