EASY REFRIGERATOR CHOCOLATE BAR DESSERT

EASY REFRIGERATOR CHOCOLATE BAR DESSERT

8 large or 10 to 12 small servings

 

Crust

  • 2 cups fine chocolate
    cookie crumbs
  • 5 tablespoons butter or
    margarine, melted

 

Filling

  • 16 marshmallows
  • 6 (1.45-ounce) plain
    milk-chocolate candy bars or milk-chocolate candy bars with almonds, or 8½ to 9 ounces (squares) semisweet or
    bittersweet chocolate     
  • ½ cup milk or reduced-fat
    or skim milk
  • ½ teaspoon vanilla extract
  • 1 (8-ounce) container
    frozen non-dairy whipped topping or reduced-fat or no-fat non-dairy whipped
    topping, thawed, or 3 cups sweetened whipped cream

 

Topping

  • 1 (8-ounce) container
    frozen non-dairy whipped topping or reduced-fat or no-fat non-dairy whipped
    topping, thawed, or 3 cups sweetened whipped cream or 3 cups sweetened whipped sour cream or
    reduced-fat or no-fat sour cream
  • Several drops almond
    extract or 1 to 2 tablespoon(s) almond-flavored liqueur 
  • Toasted slivered blanched
    or sliced almonds or grated milk chocolate or semisweet or
    bittersweet chocolate or chocolate curls as desired for garnish

In a medium bowl, combine
crumbs and butter, mixing well with a pastry blender or two table knives.  Evenly press the crumb mixture across the
bottom and up the sides of 9-inch spring-form pan lightly coated with
non-caloric vegetable cooking spray. 
Bake in a preheated moderate oven (350 degrees F.) for 8 minutes; remove
from oven and cool thoroughly on a wire rack.

 

While crust is cooling,
prepare filling.  In a medium heavy
saucepan, combine marshmallows, chocolate, and milk.  Stir mixture over very low heat until
chocolate and marshmallows are melted and mixture is smooth; allow to cool thoroughly.  Fold in whipped topping and vanilla, mixing
gently but well.  Spoon mixture into
cooled baked crust.  Refrigerate for at
least 3 hours or until filling is firm. 

 

Gently stir almond extract or
liqueur into whipped topping or sweetened whipped cream or sweetened whipped
sour cream, blending well.  Evenly spread
mixture over chilled dessert.  Continue
to chill dessert in refrigerator until serving time.  Just before serving, garnish top of
dessert with almonds or grated chocolate or chocolate curls.

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