Instructions: 1. Preheat oven to 350F (180C). Grease 13 x 9 x 2-inch

(3.5 L) pan with shortening. Set aside.

2. For base, melt 2/3 cup (150 mL) Golden Crisco Shortening and 4 squares chocolate in large saucepan on low heat.

Remove from heat. Stir in 2 cups (500 mL) granulated sugar.

Add eggs one at a time. Stir quickly into hot mixture. Stir in one teaspoon (5 mL) vanilla.

3. Combine flour, baking powder and salt. Stir gradually into chocolate mixture. Spread in baking pan.

4. Bake at 350F (180C) for 30 minutes.

5. For topping, start preparation 5 minutes before base is finished baking. Melt 1/4 cup (50 mL) Golden Crisco Shortening and 1 square chocolate in medium saucepan on very low heat. Add evaporated milk and 1/2 cup (125 mL)

granulated sugar. Stir until well blended and sugar dissolves. Remove from heat.

6. Beat in icing sugar and 1/2 teaspoon (2 mL) vanilla.

7. Drop peanut butter by small spoonfuls on top of hot chocolate mixture. Swirl through with tip of knife.

8. Sprinkle marshmallows over hot baked 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 (5 x 4 cm).

Makes: 36 bars

Note: If
topping becomes too firm to pour, reheat on low.

TIP: Golden 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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