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Name: Rocky Road Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1/4 c Butter Flavor Crisco; 1 c Marshmallows, miniature; 3/4 c Butter Flavor Crisco; 2 c Sugar, granulated; 4 Eggs; 1 ts Salt; 4 Unsweetened Chocolate; 1 1/4 c Flour, all purpose; 1 ts Baking Powder; 1 Unsweetened Chocolate; 1/3 c Milk, evaporated; 1 ts Vanilla; 1/2 c Sugar, granulated; 1/2 ts Vanilla; 1 3/4 c Sugar, confectioners; 1/3 c Peanut butter, creamy style

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INGREDIENTS

1/4 c Butter Flavor Crisco
BASE
1 c Marshmallows, miniature
3/4 c Butter Flavor Crisco
2 c Sugar, granulated
4 Eggs
1 ts Salt
4 Unsweetened Chocolate
1 1/4 c Flour, all purpose
1 ts Baking Powder
1 Unsweetened Chocolate
1/3 c Milk, evaporated
1 ts Vanilla
1/2 c Sugar, granulated
1/2 ts Vanilla
1 3/4 c Sugar, confectioners
1/3 c Peanut butter, creamy style
TOPPING

INSTRUCTIONS

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 2/3 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 1/4 cup Butter Flavor 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. 6. Beat in confectioners sugar and 1/2 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 1 1/2 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcrisco.zip

NOTES

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Rocky Road Bars

1/4 c Butter Flavor Crisco
 BASE
1 c Marshmallows, miniature
3/4 c Butter Flavor Crisco
2 c Sugar, granulated
4 Eggs
1 ts Salt
4 Unsweetened Chocolate
1 1/4 c Flour, all purpose
1 ts Baking Powder
1 Unsweetened Chocolate
1/3 c Milk, evaporated
1 ts Vanilla
1/2 c Sugar, granulated
1/2 ts Vanilla
1 3/4 c Sugar, confectioners
1/3 c Peanut butter, creamy style
 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 2/3 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 1/4 cup Butter Flavor 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.    6. Beat in confectioners sugar and 1/2 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 1 1/2 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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcrisco.zip

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Nutrition

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Serving Size: 1 Cookie (79g)
Recipe Makes: 36

Calories: 258
Calories from Fat: 109 (42%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.3g
Cholesterol 120.7mg		37 %
Sodium 62.8mg		2 %
Potassium 103.6mg		3 %
Total Carbohydrate 34.1g		10 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 33g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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