Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 2 tablespoons cocoa
- 1/3 cup butter, melted
- 3/4 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 1/4 cup graham cracker crumbs
- 1-1/2 cups thinly sliced strawberries
- 1/2 cup marshmallow creme
Preparation:
Preheat oven to 350 degrees F. Combine 1-1/2 cups graham cracker crumbs, sugar, cocoa, and melted butter in medium bowl and press in bottom and up sides of 9" tart pan with removable bottom or a 9" pie pan. Bake at 350 degrees for 8 minutes, then cool completely.Place cream in medium microwave safe bowl. In microwave, on high power, cook cream for 1 minute, until it begins to bubble. Watch carefully, because the cream can boil over suddenly. Remove from heat and stir in both kinds of chocolate chips until smooth and melted. Cool while preparing strawberries.
Sprinkle 1/4 cup graham cracker crumbs over the crust (this absorbs liquid from the strawberries). Place sliced strawberries over the crumbs. Pour the chocolate mixture over strawberries. Gently work the surface of the chocolate mixture with a spoon to get it down between all the strawberries. Place marshmallow creme in a microwave safe bowl and microwave on medium for 30 seconds until soft. Stir until smooth and then drop by spoonfuls over chocolate layer. With a knife tip, swirl the creme and chocolate to marble.
Chill for at least 2 hours before serving, and garnish with more fresh strawberries, if desired. Serves 8
