• 1/2 cup TENDERFLAKE® Lard 125 mL
• 4 oz semi-sweet or bittersweet chocolate, chopped * 120 g
• 1 cup all-purpose flour 250 mL
• 1/4 tsp each: baking powder, salt 1 mL
• 2 eggs
• 3/4 cup granulated sugar 175 mL
• 1 tsp vanilla 5 mL
• 2 cups miniature marshmallows 500 mL
• 1/2 cup chopped pecans 125 mL
• Topping:
• 1 oz semi-sweet or bittersweet chocolate, chopped 30 g
• 1 tsp TENDERFLAKE® Lard 5 mL

1. Melt lard and chocolate in small heat-proof bowl, set over saucepan of hot water. Let cool 15 minutes. Stir together in medium bowl, flour, baking powder and salt; set aside.
2. Beat eggs in large bowl with electric mixer. Gradually beat in sugar until thickened. Beat in chocolate mixture and vanilla. Stir in flour mixture. Spread in greased and floured 9-inch (23 cm) square baking pan. Bake in 350˚F (180˚C) oven 20 to 25 minutes, until barely firm to the touch.
3. Sprinkle warm brownies with marshmallows and pecans. Place under pre-heated broiler, about 1 minute, until marshmallows are golden brown. Let cool.
4. Topping: Melt lard and chocolate as above. Stir frequently until melted and smooth. Using fork, drizzle chocolate over marshmallows.

Makes about 24 bars.
* Individually wrapped chocolate baking squares are 1 oz/30 g each.
A family favourite made with Tenderflake non-hydrogenated lard.
Per Bar: 146 Cal; 1.6g Pro; 8.0g Fat; 17.6g Carb; 0.8g DFib