2/3 c Golden crisco shortening
2/3 c Firmly-packed brown sugar
1 Egg
1/2 ts Vanilla
1 c Graham cracker crumbs
2/3 c All-purpose flour
1/4 ts Salt
6 tb Whipping cream
10 oz Milk chocolate candy bars
Broken into small pieces
1 c Mini marshmallows
1. Heat oven to 350F (180C). Grease 13 x 9-inch (33 x 23
cm) baking pan with shortening.
2. Combine shortening, brown sugar, egg and vanilla in
medium bowl. Beat at medium speed of electric mixer until
well blended.
3. Combine graham cracker crumbs, flour and salt. Add to
creamed mixture. Mix at low speed until just blended.
Spread dough evenly into prepared pan.
4. Bake at 350F (180C) for 13 to 15 minutes, or until
edges are lightly browned and set. DO NOT OVERBAKE. Cool
completely.
5. Place cream in heavy saucepan; bring to simmer. Remove
from heat. Add chocolate pieces. Stir until melted and
smooth. Stir in marshmallows. Spread evenly over cooled
crust. Refrigerate until firm, at least 2 hours. Cut into
bars. Makes: 3 dozen bars
