This is the recipe I made for our December swap. I meant to take a picture, but it disappeared too fast. Warning: This is a rich dessert, even for a chocoholic like me. YUM!
1 prepared graham cracker crust
7 oz. caramels, unwrapped
1/4 cup evaporated milk
3 TBSP. butter or margarine
1/2 cup milk
20 large marshmallows
1 cup semisweet chocolate chips (no substitutes---just trust me on this one)
1 tsp. vanilla
1 8 oz. container whipped topping, thawed
Melt caramels and evaporated milk over medium heat, stirring until smooth. Cool 10 minutes. Pour into crust; refrigerate. Melt butter to coat pan. Add milk and marshmallows. Stir until smooth. Add chips and stir until smooth. Remove from heat; add vanilla. Cool to room temperature (1-2 hours). Spoon into pie shell and refrigerate overnight. Garnish with shaved chocolate.
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