A chocolate mousse-like filling in between two layers of nut cruch, so heavenly that each bite feels like your in a dream..
This chocolate lovers' refrigerated dessert boasts a crunchy crust and topping with a creamy chocolate filling and it'll feed a crowd, it's like a chocolate mousse, but no eggs used.
I made this recipe from Betty Crocker Bisquick recipes, but I made little changes in it and wanted to share it with you here.
Try it and you'll just love it too.
Heat oven to 375°F. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat in a water bath, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.
In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.
In ungreased 13x9-inch or 10x10-inch dish, spread cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours.
Finish it with some strawberries on top before serving.
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