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Receta Rocky Road Bars/Crisco
by Global Cookbook

Rocky Road Bars/Crisco
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Ingredientes

  • 2/3 c. Golden brown crisco shortening
  • 4 ounce Unsweetened chocolate squares
  • 2 c. Granulated sugar
  • 4 x Large eggs
  • 1 tsp Vanilla
  • 1 1/4 c. All-purpose flour
  • 1 tsp Baking pwdr
  • 1 tsp Salt
  • 1/4 c. Golden brown crisco shortening
  • 1 ounce Unsweetened chocolate square
  • 1/3 c. Evaporated lowfat milk
  • 1/2 c. Granulated sugar
  • 1 3/4 c. Icing sugar
  • 1/2 tsp Vanilla
  • 1/3 c. Creamy peanut butter
  • 1 c. Miniature marshmallows

Direcciones

  1. Preheat oven to 350F (180C). Grease 13 x 9 x 2-inch
  2. (3.5 L) pan with shortening. Set aside.
  3. For base, heat 2/3 c. (150 mL) Golden brown Crisco Shortening and 4 squares chocolate in large saucepan on low heat.
  4. Remove from heat. Stir in 2 c. (500 mL) granulated sugar.
  5. Add in Large eggs one at a time. Stir quickly into warm mix. Stir in one tsp. (5 mL) vanilla.
  6. Combine flour, baking pwdr and salt. Stir gradually into chocolate mix. Spread in baking pan.
  7. Bake at 350F (180C) for 30 min.
  8. For topping, start preparation 5 min before base is finished baking. Heat 1/4 c. (50 mL) Golden brown Crisco Shortening and 1 square chocolate in medium saucepan on very low heat. Add in evaporated lowfat milk and 1/2 c. (125 mL)
  9. granulated sugar. Stir till well blended and sugar dissolves. Remove from heat.
  10. Beat in icing sugar and 1/2 tsp. (2 mL) vanilla.
  11. Drop peanut butter by small spoonfuls on top of warm chocolate mix. Swirl through with tip of knife.
  12. Sprinkle marshmallows over warm baked base.
  13. Pour chocolate peanut butter topping over marshmallows.
  14. Cover pan immediately with foil. Cold. Cut into bars about 2 x 1-1/2-inches (5 x 4 cm).
  15. Makes: 36 bars
  16. Note: Iftopping becomes too hard to pour, reheat on low.
  17. TIP: Golden brown Crisco Shortening cookie recipes are most easily and quickly prepared with an electric mixer.
  18. However, all of our recipes may also be mixed by hand.