| Filling: 20 large marshmallows 1/2 cup milk 6 Hershey Almond candy bars, frozen 1 small container Cool Whip |
Crust: 10 graham crackers, crushed 6 Tbsp butter, melted Scant 1/4 cup sugar |
| Mix ingredients for crust
together and press into an 8 x 8 x 2 inch pan.� Bake for 8 minutes at 350 degrees.
� Let crust cool. Melt marshmallows and milk in double boiler until mixture is smooth.� Add crushed candy bars to mixture and melt.� (It is best to freeze your candy bars ahead of time, then pound them with a hammer while still in wrappers, so almonds are crushed.) After chocolate has melted, let mixture cool. � (It will be very thick.)� Beat the Cool Whip into chocolate mixture, using an electric mixer if desired.� Pour into crust and refrigerate for several hours.
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