Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 25 bars
- 20 chocolate cream sandwich cookies, crushed
- 1/3 cup butter, melted
- 1/4 cup water
- 1/4 cup butter
- 1/4 cup semisweet chocolate chips
- 1 15-ounce package or 2 7-ounce packages DRY milk chocolate frosting mix
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
In heavy saucepan, combine 1/4 cup butter and water and heat to boiling. Add 1/4 cup semisweet chocolate chips and swirl until melted. Add the dry frosting mix (Jiffy brand is best - be sure the boxes add up to about 15 ounces) and beat well. Remove from heat and let cool slightly, about 5 minutes. Stir in marshmallows, pecans, 1/2 cup semisweet chocolate chips, and 1/2 cup milk chocolate chips and spoon onto the cookie crust. Cool completely and cut into pieces to serve.
If you can't find the dry frosting mix, you can make this with the canned, or tub frosting. Omit the water, 1/4 cup butter, and the dry frosting mix. Melt a 12 ounce package of chocolate chips in a small saucepan.
Remove from heat and add a 16 ounce tub of prepared milk chocolate frosting and beat until smooth. Fold in marshmallows, pecans, and chocolate chips and spread over graham cracker crust; let cool completely and cut into pieces.