Recipes from Mexico :: Mexican Desserts
1 (7 ounce) jar Marshmallow Creme 1 1/2 (one and one-half) c. sugar 2/3 c. evaporated milk 1/4 c. butter 1/4 tsp. salt 12 oz. semisweet chocolate chips 1 c. piñon nuts 1 tsp. vanilla extract In a heavy saucepan, combine Marshmallow Creme, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat, stirring constantly. Boil for 5 mins., stirring constantly. Remove from heat. Add chocolate chips and stir until melted and smooth. Stir in piñon nuts and vanilla extract. Pour into a foil-lined 8-in. square or rectangular pan. Chill until firm. Makes about 2 lbs. .
|
