Prep Time 35 min
Cook Time 25 Min
Servings 3
Difficulty Moderate

Ingredients

  • CAKE
  • Crisco® Original No-Stick Cooking Spray
  • 2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 4 oz. unsweetened baking chocolate
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • TOPPING
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 oz. unsweetened baking chocolate
  • 1/3 cup PET® Evaporated Milk
  • 1/2 cup sugar
  • 1 3/4 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 cup miniature marshmallows
  • 1/3 cup Jif® Creamy Peanut Butter

Directions

  • Step 2

    HEAT oven to 350ºF. Spray a 13 x 9-inch pan with no-stick cooking spray.

  • Step 3

    COMBINE shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat at 1 minute intervals until mixture can be stirred until smooth. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla.

  • Step 4

    COMBINE flour, baking powder and salt in medium bowl. Gradually stir into chocolate mixture. Spread into prepared pan.

  • Step 5

    BAKE 30 minutes, or until set.

  • Step 7

    BEGIN preparing topping during last 5 minutes of the bake time for cake. Combine shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat for 1 minute intervals until mixture can be stirred until smooth.

  • Step 8

    TRANSFER to bowl of electric mixer. Add evaporated milk and granulated sugar. Beat at low speed until well blended. Add powdered sugar and vanilla. Beat until blended.

  • Step 9

    SPRINKLE marshmallows over hot cake layer. Pour prepared chocolate topping over marshmallows. Drop peanut butter by teaspoonfuls on top of hot chocolate topping. Swirl together using tip of knife. Cover pan immediately with foil. Cool in pan on cooling rack. Cut into 2 x 1 1/2-inch bars.

  • Step 10

    If topping becomes too firm to pour, reheat on low.

Serving size
(1 bar of 36)

  • Calories 190
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 100mg
  • Potassium 0mg
  • Total Carbohydrates 26g
  • Dietary Fiber 1g
  • Sugars 21g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet