| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Desserts, Mine, Sauces & dr | 10 | Servings | |
INGREDIENTS
| 1 | 7-oz jar Marshmallow cream | |
| 1 | Eagle Brand milk | |
| 1/2 | c | Milk |
| 1/4 | c | Margarine |
| 1/4 | t | Salt |
| 1 | c | Chocolate chips* |
| semi-sweet I sometimes | ||
| add a little more You | ||
| could substitue Reese's | ||
| peanut butter chips |
INSTRUCTIONS
Combine all ingredients (except for chocolate/peanut butter chips and vanilla) in a large wide-mouthed jar. Put in microwave oven and cook on high for one minute. Remove and stir. Cook on high for another 30 seconds. Remove and stir in 1 cup of semi-sweet chocolate chips (or peanut butter chips) and 1 tsp. vanilla. Stir vigorously to make sure the chocolate/peanut butter chips are melted. Store in refrigerator in the jar. To serve, put small amounts, or large, if desired, in a bowl. Microwave for 10-15 seconds. Use on ice cream or cake. Tip: To remove marshmallow cream easily from the jar, heat open jar about 15 seconds, but watch to be careful it doesn't overflow (it will do so easily). Recipe by: Carolyn Cloe Posted to MC-Recipe Digest V1 #543 by C4 <c4@groupz.net> on Mar 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 83
Total Fat: 9.9g
Cholesterol: <1mg
Sodium: 134.7mg
Potassium: 20.5mg
Carbohydrates: 26.9g
Fiber: 1g
Sugar: 9.9g
Protein: 1.3g