Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 3 (1 1/25 ounce) bars dark chocolate, coarsely chopped

  2. 1 (9 inch) prepared graham cracker crust Milk Chocolate Layer

  3. 3 (1 1/25 ounce) bars milk chocolate, coarsely chopped

  4. 1 cup miniature marshmallows

  5. 1/4 cup milk

  6. 1 pinch salt

  7. 1/2 teaspoon vanilla extract

  8. 1/2 cup heavy cream

  9. 1 (8 ounce) tub chocolate whipped topping, thawed

  10. 1 (8 ounce) tub whipped topping, thawed

  11. 1/4 cup miniature semi-sweet chocolate chips, for garnish

Instructions Jump to Ingredients ↑

  1. To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally. Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes. Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally. Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.

Comments

882,796
Send feedback