1/2 cup butter
2/3 cup brown sugar
1 teaspoon vanilla extract
2 egg whites
1 teaspoon vanilla extract
1/3 cup peanut butter
1/4 teaspoon vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate chips
To Make Crust: Melt butter in medium bowl. Stir brown sugar and vanilla together in small saucepan. Heat on medium heat; stir to loosen sugar.
To Make Crust: In large bowl, beat egg whites, 1 teaspoon vanilla, peanut butter, and vanilla until foamy. Fold marshmallows into peanut butter mixture. Pour mixture into prepared pan.
To Make Crust: Spread 1/2 cup peanut butter mixture over bottom of 1/2 inch cookie cut-out. Spoon remaining peanut butter mixture over cookie cut-out; spread over peanut butter mixture. Place on cookie sheet.
Cool in pan on wire rack. Cover and refrigerate overnight, but do not chill.
When ready to use: Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with waxed paper. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool completely. Cut into squares. Cut into 1-inch squares. Serve warm.