1 cup shortening
1 1/2 cups white sugar
1/2 cup creamy peanut butter
1/2 cup milk
1 egg, lightly beaten
2 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 (3 ounce) package chocolate filled marshmallow creme
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch squares baking pans, and set aside.
Sift together the shortening, sugar, peanut butter, milk and egg. Beat in the flour, baking soda and baking powder, and stir into the creme. Transfer to the prepared pans.
Bake for 1 hour in the preheated oven, or until chocolate is set. Cool for a couple of hours before opening, and then seal the edges so the creme is completely exposed. Store in an airtight container.
To make the Chocolate Filling: Mix marshmallow creme and marshmallow creme. Spread mixture into cooled parchment lined or parchment lined paper lined pans. Remove parchment paper before cutting into bars.