Rocky road bars

Yield: 36 Cookies

Measure Ingredient
¾ cup Butter Flavor Crisco
4 \N Unsweetened chocolate squares, 1 ounce each
2 cups Sugar, granulated
4 \N Eggs
1 teaspoon Vanilla
1¼ cup Flour, all purpose
1 teaspoon Baking powder
1 teaspoon Salt
¼ cup Butter Flavor Crisco
1 \N Unsweetened chocolate square, 1 ounce each
⅓ cup Milk, evaporated
½ cup Sugar, granulated
1¾ cup Sugar, confectioners
½ teaspoon Vanilla
⅓ cup Peanut butter, creamy style
1 cup Marshmallows, miniature

BASE

TOPPING

Preparation Time: 20 Minutes Bake Time: 30 Minutes

1. Heat oven to 350 F. Grease a 13 x 9 x 2 inch pan with Butter Flavor crisco. Set aside.

2. For base, melt ⅔ cup Butter Flavor Crisco and 4 squares chocolate in large saucepan on low heat. Remove from heat. Stir in 2 cups granulated sugar. Add eggs, one at a time. Stir quickly into hot mixture. Stir in 1 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 ¼ cup Butter Flavor Crisco and 1 square chocolate in medium saucepan on very low heat. Add evaporated milk and ½ cup granulated sugar. Stir until well blended and sugar dissolves. Remove from heat.

6. Beat in confectioners sugar and ½ teaspoon vanilla.

7. Drop peanut butter by teaspoonfuls on top of hot chocolate mixture.

Swirl through with tip of knife.

8. Sprinkle marshmallows over hot cooked base.

9. Pour chocolate peanut butter topping over marshmallows. Cover pan immediately with foil. Cool. Cut into bars about 2 x 1½ inches.

Note: If topping becomes to firm to pour, reheat on low.

Makes 36 bars.

Source: Butter Flavor Crisco Cookie Collection, page 39. Shared by: David Knight

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