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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The 1968 Duluth News-Tribune Cookbook contest was won by Mrs. Jensen with this toffee flavored treat. Ingredients:
32 marshmallows |
1/3 cup whole milk |
5 chocolate covered toffee bars, crushed (heath bars) |
1 cup heavy cream |
8 inch baked pie shell |
slivered almonds (optional) |
whipped cream (optional) |
Directions:
1. Combine marshmallows and milk in a double boiler. Heat until marshmallows are melted. Remove from heat.
2. Stir in crushed bars until partially melted. Chill until thickened, but not set.
3. Beat cream until thick. Gently fold marshmallow mixture into whipped cream.
4. Spoon into baked pie shell. Chill until firm, at least three hours.
5. Garnish with slivered almonds and whipped cream, and serve.
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