• 1 (7 ounce) bar milk chocolate candy or 7 ounces chocolate chips. • 1 1/2 cups miniature marshmallows • 1/2 cup milk • 2 cups heavy whipping cream • 1 (9 inch) graham cracker crust, or chocolate crumb crust or pastry shell, baked • Topping: 1 Hershey’s candy bar broken into pieces Directions: 1. In a heavy saucepan, heat the candy bar (white chocolate and chocolate chips), marshmallows(or fluff) and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. 2. Cool until it reaches about room temperature. 3. Beat heavy whipping cream until soft peaks form. Fold in whipped cream to chocolate mixture; pour into crust. Top with Hershey bar if desired. 4. Refrigerate for at least 3 hours and refrigerate leftovers.
Elise made two pies for her co-workers at TSA. She said someone at work kept taking the chocolate candy out, but can you blame them??! They're just sitting in that chocolatey mousse screaming "take me, take me". She didn't take pictures as she made it but at least she took pictures of the end results which were by the way - deeeeeeeeeeeeeeeeeeeeelicious!!! Don't you wish you had an Elise at home ? :) ~isavortheweekend