| 1 | Preparation time: 20 minutes bake time: 30 minutes Heat oven to 350°F. |
| 2 | Grease a 13 x 9 x 2 inch pan with butter flavor crisco. |
| 3 | Set aside. |
| 4 | For base, melt 2/3 cup butter flavor crisco and 4 squares chocolate in large saucepan on low heat. |
| 5 | Remove from heat. |
| 6 | Stir in 2 cups granulated sugar. |
| 7 | Add eggs, one at a time. |
| 8 | Stir quickly into hot mixture. |
| 9 | Stir in 1 teaspoon vanilla. |
| 10 | Combine flour, baking powder and salt. |
| 11 | Stir gradually into chocolate mixture. |
| 12 | Spread in baking pan. |
| 13 | Bake at 350°F for 30 minutes. |
| 14 | For topping, start preparation 5 minutes before base is finished baking. |
| 15 | Melt ?cup butter flavor crisco and 1 square chocolate in medium saucepan on very low heat. |
| 16 | Add evaporated milk and ?cup granulated sugar. |
| 17 | Stir until well blended and sugar dissolves. |
| 18 | Remove from heat. |
| 19 | Beat in confectioners sugar and ?teaspoon vanilla. |
| 20 | Drop peanut butter by teaspoonfuls on top of hot chocolate mixture. |
| 21 | Swirl through with tip of knife. |
| 22 | Sprinkle marshmallows over hot cooked base. |
| 23 | Pour chocolate peanut butter topping over marshmallows. |
| 24 | Cover pan immediately with foil. |
| 25 | Cool. |
| 26 | Cut into bars about 2 x 1 ?inches. |
| 27 | Note: if topping becomes to firm to pour, reheat on low. |
| 28 | Makes 36 bars. |
