In a medium mixing bowl, beat together all of the crust ingredients until well combined. Press mixture into a 9x13 baking pan lined with parchment paper.
Bake for 12 minutes.
Remove crust from the oven and immediately spread the mini marshmallows over the crust. Place the baking dish back into the oven and bake until the marshmallows puff and begin to turn golden, another 12-15 minutes.
Meanwhile, combine the peanut butter chips, corn syrup, and butter in a medium saucepan and stir over medium heat until melted and fully combined.
Stir in the peanuts and Rice Krispies.
Spread the topping mixture over the puffed and golden marshmallows and leave the baking dish to cool completely.
When cooled, lift from the baking dish and cut into bars.
Notes
Storage:Store leftovers in an airtight container on the countertop for 2-3 days or in the freezer for up to 1 month.Notes:These have a nice combination of textures - the chewy crumb of the cookie base, the soft gooey marshmallow layer, and the caramel-like topping with crunchy Rice Krispies and peanuts. You can vary the amount of the Rice Krispies and peanuts that you add to the topping. I wouldn’t add more than about 3 cups of peanuts as the balance of salty and sweet will start to lean toward too salty. When you add the topping over the marshmallows, use a lightly greased spatula to press the topping down into the marshmallows and form a flat top.The topping mixture takes just a couple minutes to melt and come together. Start making the topping about 5 minutes after you have put the marshmallow-topped cookie base back into the oven.