2/3 c. Butter Flavor Crisco
4 sq. (1 oz. each) unsweetened chocolate
2 c. granulated sugar
4 eggs
1 tsp. vanilla
1 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt

TOPPING:

3/4 c. Butter Flavor Crisco
1 sq. (1 oz.) unsweetened chocolate
1/3 c. evaporated milk
1/2 c. granulated sugar
1 3/4 c. confectioners' sugar
1/2 tsp. vanilla
1/3 c. creamy Jif Peanut Butter
1 c. miniature marshmallows

Heat oven to 350. Grease 9x2 pan with Butter Crisco. Set aside.

For base, melt 2/3 cup Crisco and 4 squares chocolate in large saucepan on low heat. Stir in 2 cups granulated sugar. Add eggs one at a time. Stir quickly into hot mixture. Stir in 1 teaspoon vanilla. Combine flour, baking powder and salt. Stir gradually into chocolate mixture. Spread in baking pan. Bake at 350 for 30 minutes.

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 granulated sugar. Stir until well blended and sugar dissolves. Remove from heat. Beat in confectioners' sugar and 1/2 teaspoon vanilla. Drop peanut butter by teaspoons on top of hot chocolate mixture. Swirl through with tip of knife. Sprinkle marshmallows over hot baked base. Pour chocolate peanut butter topping over marshmallows. Cover pan immediately with foil. Cool. Cut into bars about 2 x 1 1/2 inches. Makes 36 bars.