1/3 cups Unsalted butter (softened)
1/3 cup Vegetable shortening
2/3 cup Brown sugar (firmly packed)
1 Egg
1/2 tsp Vanilla extract
1 cup Graham cracker crumbs
2/3 cups All purpose flour
1/4 tsp Salt
6 tbsp Whipping cream
9 oz. Milk chocolate candy bars (chopped)
1 cup Mini marshmallows

Preheat oven to 350 degrees F. Grease a 9×13″ baking pan. Combine softened butter, vegtable shortening, brown sugar, egg and vanilla extract in medium mixing bowl. Beat at medium speed until well blended. Combine the graham cracker crumbs, flour and salt together, and add to creamed mixture, mixing at low speed until blended. Spread the dough evenly into greased pan. Bake for about 15 minutes or until edges are lightly browned and the middle is set but still slightly soft. Allow to cool completely. Make topping by placing cream in a heavy saucepan, bringing to a simmer. Remove cream from heat, stirring in chocolate pieces until melted. Stir in the marshmallows. Spread mixture evenly over the cooked crust. Refrigerate until firm before slicing into bars.

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