This morning’s crisp and cool weather is a sure sign that fall is almost here.

What better way to celebrate the changing season than to turn on the oven to bake an easy, appealing bar cookie?

This recipe is part shortbread, part Rice Krispies Treat. It has an appealing  blend of salty and crunchy (peanuts) and sweet, soft and chewy (marshmallows).

Salted Peanut Bars
Yield: 24 bars

For crust:
1 1/3 cups flour
2/3 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick)  butter or margarine
2 egg yolks
1 teaspoon vanilla extract
3 cups mini marshmallows

For topping:
2/3 cup light corn syrup
2/3 cup butter or margarine
1 package (10 ounces) peanut butter chips
2 teaspoons vanilla extract
2 cups crisp rice cereal
2 cups salted peanuts

To prepare crust: Preheat oven to 350 degrees. Mix flour, brown sugar, cornstarch, salt, baking powder and baking soda in a large bowl. Cut in butter using a pastry blender or two knives. Add egg yolks and vanilla. Mixture will be crumbly. Press into an ungreased 13-by-9-inch pan.

Bake for 12 to 15 minutes. Remove from oven; sprinkle with marshmallows. Return to oven for 3 to 5 minutes, until marshmallows are puffy. Cool completely.

To prepare topping: He

at corn syrup, butter and peanut butter chips in a saucepan over low heat until smooth. Remove from heat. Stir in vanilla, cereal and peanuts. Spread over baked crust; chill 1 hour or until firm.

Per bar: 320 calories; 18g fat; 10g sat. fat; 40mg cholesterol; 280mg sodium; 34g carbs; 1g fiber; 18g sugar; 6g protein.

Recipe and photo from the makers of Karo Corn Syrup and Argo Corn Starch.