1/2 c. shortening
1/2 c. peanut butter
2 c. sugar
3 eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 c. chopped peanuts
1 (7 oz.) jar marshmallow cream

Cream together shortening, peanut butter, sugar, and eggs. Add the flour, baking powder, salt, and peanuts; mix well. Spread mixture in a well greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Remove from oven and spread the marshmallow cream over the bars.

FROSTING:

2 c. sugar
2 tbsp. honey
1 (6 oz.) can evaporated milk
6 oz. peanut butter chips
1 cube butter (1/2 c.)
3/4 c. chopped pecans

Combine the sugar, honey, and milk; boil for 2 1/2 minutes over medium heat. Add the peanut butter chip and butter. Remove from heat and stir until creamy and of spreading consistency. Add nuts. Spread over marshmallow cream layer; swirl with knife. Cool, cut, and serve. Yields 48 bars.