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.
