• 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.
I looks so decadent and delicious! She can come for a visit anytime!
ReplyDeleteThank you! We always appreciate it when she cooks :)
ReplyDelete