Combine ingredients with pastry blender until crumb mixture forms.

Press into 9”x13” pan and bake at 350˚ for 12-15 min.

Immediately sprinkle with 2-3 c. miniature marshmallows.

Return to oven for 1-2 minutes, or until marshmallows puff up.

Cool while preparing topping.

Heat corn syrup, margarine, vanilla and chips until melted and smooth; stir in peanuts and krispies.

Spread over crust. Chill, but take out of fridge and bring to room temp. to cut. Do not need to be stored in refrigerator.