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Ingredients
- 2/3 c. Golden brown crisco shortening
- 4 ounce Unsweetened chocolate squares
- 2 c. Granulated sugar
- 4 x Large eggs
- 1 tsp Vanilla
- 1Â 1/4 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1/4 c. Golden brown crisco shortening
- 1 ounce Unsweetened chocolate square
- 1/3 c. Evaporated lowfat milk
- 1/2 c. Granulated sugar
- 1Â 3/4 c. Icing sugar
- 1/2 tsp Vanilla
- 1/3 c. Creamy peanut butter
- 1 c. Miniature marshmallows
Directions
- 1. Preheat oven to 350F (180C). Grease 13 x 9 x 2-inch
- (3.5 L) pan with shortening. Set aside.
- 2. For base, heat 2/3 c. (150 mL) Golden brown Crisco Shortening and 4 squares chocolate in large saucepan on low heat.
- Remove from heat. Stir in 2 c. (500 mL) granulated sugar.
- Add in Large eggs one at a time. Stir quickly into warm mix. Stir in one tsp. (5 mL) vanilla.
- 3. Combine flour, baking pwdr and salt. Stir gradually into chocolate mix. Spread in baking pan.
- 4. Bake at 350F (180C) for 30 min.
- 5. For topping, start preparation 5 min before base is finished baking. Heat 1/4 c. (50 mL) Golden brown Crisco Shortening and 1 square chocolate in medium saucepan on very low heat. Add in evaporated lowfat milk and 1/2 c. (125 mL)
- granulated sugar. Stir till well blended and sugar dissolves. Remove from heat.
- 6. Beat in icing sugar and 1/2 tsp. (2 mL) vanilla.
- 7. Drop peanut butter by small spoonfuls on top of warm chocolate mix. Swirl through with tip of knife.
- 8. Sprinkle marshmallows over warm baked base.
- 9. Pour chocolate peanut butter topping over marshmallows.
- Cover pan immediately with foil. Cold. Cut into bars about 2 x 1-1/2-inches (5 x 4 cm).
- Makes: 36 bars
- Note: Iftopping becomes too hard to pour, reheat on low.
- TIP: Golden brown Crisco Shortening cookie recipes are most easily and quickly prepared with an electric mixer.
- However, all of our recipes may also be mixed by hand.
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