Categories: Bars, Crisco.032, Chocolate 
      Yield: 36 cookies 
  
------------------------------------BASE------------------------------------ 
    3/4 c  Butter Flavor Crisco 
      4    Unsweetened chocolate 
           - squares, 1 ounce each 
      2 c  Sugar, granulated 
      4    Eggs 
      1 ts Vanilla 
  1 1/4 c  Flour, all purpose 
      1 ts Baking powder 
      1 ts Salt 
 
----------------------------------TOPPING---------------------------------- 
    1/4 c  Butter Flavor Crisco 
      1    Unsweetened chocolate 
           - square, 1 ounce each 
    1/3 c  Milk, evaporated 
    1/2 c  Sugar, granulated 
  1 3/4 c  Sugar, confectioners 
    1/2 ts Vanilla 
    1/3 c  Peanut butter, creamy style 
      1 c  Marshmallows, miniature 
  
  Preparation Time: 20 Minutes               Bake Time: 30 Minutes 
   
  1. Heat oven to 350 F. Grease a 13 x 9 x 2 inch pan with Butter Flavor 
  crisco. Set aside. 
   
  2. For base, melt 2/3 cup Butter Flavor Crisco and 4 squares 
  chocolate in large saucepan on low heat. Remove from heat. Stir in 2 
  cups granulated sugar. Add eggs, one at a time. Stir quickly into hot 
  mixture. Stir in 1 teaspoon vanilla. 
   
  3. Combine flour, baking powder and salt. Stir gradually into 
  chocolate mixture. Spread in baking pan. 
   
  4. Bake at 350 for 30 minutes. 
   
  5. For Topping, start preparation 5 minutes before base is finished 
  baking. Melt 1/4 cup Butter Flavor Crisco and 1 square chocolate in 
  medium saucepan on very low heat. Add evaporated milk and 1/2 cup 
  granulated sugar. Stir until well blended and sugar dissolves. Remove 
  from heat. 
   
  6. Beat in confectioners sugar and 1/2 teaspoon vanilla. 
   
  7. Drop peanut butter by teaspoonfuls on top of hot chocolate mixture. 
  Swirl through with tip of knife. 
   
  8. Sprinkle marshmallows over hot cooked base. 
   
  9. Pour chocolate peanut butter topping over marshmallows. Cover pan 
  immediately with foil. Cool. Cut into bars about 2 x 1 1/2 inches. 
   
  Note: If topping becomes to firm to pour, reheat on low. 
   
  Makes 36 bars. 
   
  Source: Butter Flavor Crisco Cookie Collection, page 39. 
  Shared by: David Knight