Ingredients:
Nonstick cooking spray 1 package (17.5 ounces) peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg 3 cups miniature marshmallows 2/3 cup light corn syrup 2 tablespoons butter 2 teaspoons vanilla 1 bag (10 ounces) peanut butter chips 2 cups crispy rice cereal 2 cups salted roasted peanuts

Instructions:
Heat oven to 350 degrees. Spray 13-by-9-inch pan with nonstick cooking spray. In large bowl, stir cookie mix, oil, water, and egg until soft dough forms. Press dough into prepared pan. Bake 15-20 minutes, or until set. Sprinkle marshmallows over crust. Bake 1-2 minutes until marshmallows begin to puff. Remove from oven. In 4-quart saucepan over low heat, heat corn syrup, butter, vanilla, and peanut butter chips, stirring constantly until chips are melted and smooth. Remove from heat. Stir in cereal and peanuts; spoon mixture evenly over marshmallow layer. Refrigerate 30 minutes, or until firm. Cut into bars and serve.