| 1 | Recipe by: seattle times (from the crisco kitchens) Preheat oven to 350 degrees. |
| 2 | Grease a 9-by-13-inch baking pan. |
| 3 | Combine butter, shortening, brown sugar, egg and vanilla in a medium bowl. |
| 4 | Beat at medium speed of electric mixer until well blended. |
| 5 | Combine graham cracker crumbs, flour and salt. |
| 6 | Add to creamed mixture. |
| 7 | Mix at low speed until just blended. |
| 8 | Spread dough evenly into prepared pan. |
| 9 | Bake in preheated oven 15 minutes, or until edges are lightly browned and set. |
| 10 | (the center of the crust will still be a little soft). |
| 11 | Cool completely. |
| 12 | Place cream in a heavy saucepan and bring to a simmer. |
| 13 | Remove from heat. |
| 14 | Add chocolate pieces. |
| 15 | Stir until melted and smooth. |
| 16 | Stir in marshmallows. |
| 17 | Spread evenly over cooked crust. |
| 18 | Refrigerate until firm, about 2 hours, before cutting into bars. |
