Ingredients Jump to Instructions ↓

  1. 6 cups sugar

  2. 1 can (12 ounces) evaporated milk

  3. 1 cup butter or margarine

  4. 1 package (8 ounces) cream cheese, softened

  5. 2 jars (7 ounces each) marshmallow creme or 1 package (10 1/2 ounces) miniature marshmallows

  6. 1 tablespoon vanilla

  7. 1 package (12 ounces) white baking chips (2 cups)

  8. 1 cup milk chocolate chips

  9. 1 package (6 ounces) semisweet chocolate chips (1 cup)

  10. 2 tablespoons baking cocoa

  11. 1/2 cup chopped nuts, if desired

Instructions Jump to Ingredients ↑

  1. Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225º on candy thermometer; remove from heat.

  2. Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.

  3. Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.

  4. Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.


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