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Biga on the Banks Chewy Crispy Peanut-Caramel Bars

Crust:
1 1/2 C. all-purpose flour
2/3 C. light brown sugar, firmly packed
1/2 t. baking powder
1/4 t. baking soda
pinch of salt
1/2 C. unsalted butter, room temperature
2 egg yolks
1 t. pure vanilla extract
3 C. mini marshmallows

Caramel Layer:
3/4 C. granulated sugar
1/4 C. water
1 t. light corn syrup
1/4 C. heavy cream, heated to warm

Topping:
1/2 C. light corn syrup
3 T. unsalted butter, room temperature
2 C. creamy peanut butter
1 t. pure vanilla extract
2 1/2 C. crispy rice cereal
1 C. toasted peanuts
1/2 C. semi-sweet chocolate chips

CRUST:
1. Preheat oven to 350F and lightly butter a 13 x 9 baking pan.

2. Combine all ingredients except marshmallows and mix until crumbly. Press this mixture into the prepared pan and bake until lightly golden, approximately 10 minutes.

3. Remove the pan from the oven and sprinkle the marshmallows over the top of the crust. Return the pan to the oven and bake until the marshmallows just begin to putt and turn golden brown, approximately 3 to 4 minutes. Let it cool on a baking rack.

CARAMEL LAYER:
1. Combine sugar, water and corn syrup in a heavy-bottomed saucepan. Cook over high heat without stirring until the syrup caramelizes and turns an amber color.

2. Slowly add the warm cream and cook over low heat until smooth. Let it sit for approximately 10 minutes, until thickened.

3. Drizzle the caramel sauce over the marshmallows.

TOPPING:
1. Combine the corn syrup, butter and peanut butter over medium heat and stir until the mixture is smooth. Add the vanilla extract.

2. Stir in the cereal, peanuts and chocolate and mix until combined. Immediately spoon the warm topping over the marshmallow and caramel layer.

3. Let the bars sit until the topping is firm, approximately 45 minutes.

4. Cut and enjoy.

    
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