| DELIGHTFUL PEANUT BUTTER MARSHMALLOW COOKIE BARS |
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Makes about 2 Dozen BarsCookie Base 3/4 cup firmly packed light brown sugar 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/2 cup Jif Extra Crunchy Peanut Butter 1/4 cup granulated sugar 1 egg 1 -1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Topping 1/2 cup Jif Creamy Peanut Butter 4 cups miniature marshmallows 1/2 cup chocolate flavored syrup For cookie base, combine brown sugar, Butter Flavor Crisco, extra crunchy peanut butter, granulated sugar and egg in large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate 15 minutes. Heat oven to 350ºF. Grease 13 x 9 x 2-inch glass baking dish with Butter Flavor Crisco. Press chilled cookie base into dish. Bake at 350ºF for 20 minutes or until light brown. Cool 2 to 3 minutes. For topping, place creamy peanut butter in microwave-safe measuring cup. Microwave at HIGH for 1 minute. Pour over baked surface. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows. Return to oven. Bake 5 minutes or until marshmallows are light brown. Loosen from sides of dish with knife. Cool completely. Cut with sharp greased knife into bars about 2 x 2 inches. |
