| Filling: 20 large marshmallows 1/2 cup milk 6 Hershey Almond candy bars, frozen 1 small container Cool Whip |
Crust: 10 graham crackers, crushed 6 Tbsp butter, melted Scant 1/4 cup sugar |
| Mix ingredients for crust
together and press into an 8 x 8 x 2 inch pan. Bake for 8 minutes at 350 degrees.
Let crust cool. Melt marshmallows and milk in double boiler until mixture is smooth. Add crushed candy bars to mixture and melt. (It is best to freeze your candy bars ahead of time, then pound them with a hammer while still in wrappers, so almonds are crushed.) After chocolate has melted, let mixture cool. (It will be very thick.) Beat the Cool Whip into chocolate mixture, using an electric mixer if desired. Pour into crust and refrigerate for several hours.
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