6 (1.35 oz.) Hershey’s Bars with Almonds
16 regular-sized marshmallows
1/2 cup milk
1 (8 oz.) tub frozen whipped topping, thawed
1 chocolate, Oreo or graham cracker pie crust
Directions:
Unwrap all your Hershey bars, break them up and place them in a nonstick pot over low-medium heat. Add in marshmallows and milk (If you don’t have a nonstick pot, then you’ll want to do this in a double broiler. Just take a heat-proof bowl and place it on top of a sauce pan that has simmering water in it. This will help the chocolate to melt slowly without it sticking.)
Stir constantly until marshmallows and chocolate are melted and smooth. Take off heat and allow to cool. Be sure to stir several times while cooling. It will thicken slightly as it cools (about 15 minutes.)
Once cooled, stir in the whipped topping.
Pour batter into pie crust.
It needs to cool for at least 3-4 hours in the fridge.
I like to decorate the edges with some more Cool Whip and small pieces of Hershey’s chocolate bar.
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