Base:

2/3 c. butter flavor Crisco
4 squares unsweetened chocolate
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt

TOPPING:

1/4 c. butter flavor Crisco
1 square unsweetened chocolate
1/2 c. evaporated milk
1/2 c. sugar
1 3/4 c. confectioners' sugar
1/2 tsp. vanilla
1/3 c. peanut butter
1 c. miniature marshmallows

1. Heat oven to 350 degrees. Grease 13 by 9 by 2 pan.

2. For base, melt 2/3 cup Crisco and 4 squares chocolate in large saucepan on low. Remove from heat. Stir in 2 cups sugar. Add eggs one at a time. Stir quickly into hot mixture. Stir in one 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 Crisco and 1 square chocolate in medium saucepan on very low heat. Add evaporated milk and 1/2 cup sugar. Stir until well blended and sugar dissolves.

6. Beat in confectioners' sugar and 1/2 teaspoons vanilla.

7. Drop peanut butter by teaspoonfuls on top of 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. Cut into bars.