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Makes 3 Dozen BarsBase 2/3 cup Butter Flavor CRISCO 4 squares (1 ounce each) unsweetened chocolate 2 cups granulated sugar 4 eggs 1 teaspoon vanilla 1 -1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt Topping 1/4 cup Butter Flavor CRISCO 1 square (1 ounce) unsweetened chocolate 1/3 cup evaporated milk 1 -3/4 cup powdered sugar 1/2 teaspoon vanilla 1/2 cup sugar granulated 1 cup miniature marshmallows 1/3 cup Jif Creamy Peanut Butter Heat oven to 350ºF. Grease 13 x 9 x 2-inch pan with Butter Flavor Crisco. For base, combine Butter Flavor Crisco and chocolate in large microwave-safe bowl. Microwave at 50% (MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on rangetop in large saucepan on very low heat). Stir in granulated sugar. Add eggs, one at a time. Stir quickly into hot mixture. Stir in vanilla. Combine flour, baking powder and salt. Stir gradually into chocolate mixture. Spread in pan. Bake at 350ºF for 30 minutes, or until set. For topping, start preparation 5 minutes before base is finished baking. Combine Butter Flavor Crisco and chocolate in medium microwave-safe bowl. Microwave at 50% (MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on rangetop in medium saucepan on very low heat). Add evaporated milk and granulated sugar. Beat at low speed of electric mixer until well blended. Add powdered sugar and vanilla. Beat until blended. Sprinkle marshmallows over hot baked base. Pour chocolate topping over marshmallows. Drop peanut butter by teaspoonfuls on top of hot chocolate mixture. Swirl together using tip of knife. Cover pan immediately with foil. Cool in pan on cooling rack. Cut into 2 x 1-1/2-inch bars. Note: If topping becomes too firm to pour, reheat on low. |
