Rocky Road Bars/crisco

---------- Recipe via Meal-Master (tm) v8.05

Title: Rocky Road Bars/crisco
Categories: Cookies, Chocolate
Yield: 1 servings

Base:
2/3 c Golden crisco shortening
4 oz Unsweetened chocolate
-squares
2 c Granulated sugar
4 Eggs
1 ts Vanilla
1 1/4 c All-purpose flour
1 ts Baking powder
1 ts Salt
Topping:
1/4 c Golden crisco shortening
1 oz Unsweetened chocolate square
1/3 c Evaporated milk
1/2 c Granulated sugar
1 3/4 c Icing sugar
1/2 ts Vanilla
1/3 c Creamy peanut butter
1 c Miniature marshmallows

1. Preheat oven to 350F (180C). Grease 13 x 9 x 2-inch
(3.5 L) pan with shortening. Set aside.
2. For base, melt 2/3 cup (150 mL) Golden Crisco Shortening
and 4 squares chocolate in large saucepan on low heat.
Remove from heat. Stir in 2 cups (500 mL) granulated sugar.
Add eggs one at a time. Stir quickly into hot mixture. Stir
in one teaspoon (5 mL) vanilla.
3. Combine flour, baking powder and salt. Stir gradually
into chocolate mixture. Spread in baking pan.
4. Bake at 350F (180C) for 30 minutes.
5. For topping, start preparation 5 minutes before base is
finished baking. Melt 1/4 cup (50 mL) Golden Crisco
Shortening and 1 square chocolate in medium saucepan on
very low heat. Add evaporated milk and 1/2 cup (125 mL)
granulated sugar. Stir until well blended and sugar
dissolves. Remove from heat.
6. Beat in icing sugar and 1/2 teaspoon (2 mL) vanilla.
7. Drop peanut butter by small spoonfuls on top of hot
chocolate mixture. Swirl through with tip of knife.
8. Sprinkle marshmallows over hot baked 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 (5 x 4 cm). Makes: 36 bars Note: If
topping becomes too firm to pour, reheat on low.
TIP: Golden Crisco Shortening cookie recipes are most
easily and quickly prepared with an electric mixer.
However, all of our recipes may also be mixed by hand.

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