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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! Ingredients:
2-1/4 cups graham cracker crumbs (about 36 squares) |
1/3 cup sugar |
1/2 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
2 teaspoons vanilla extract |
3 eggs, lightly beaten |
1 cup (6 ounces) miniature semisweet chocolate chips |
1 cup miniature marshmallows |
topping: |
1 cup miniature marshmallows |
1/2 cup semisweet chocolate chips |
1 tablespoon shortening |
Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in up the sides of a greased 10-in. springform pan; set aside.
2. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet.
3. Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed.
4. Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows.
5. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
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