Yield: 6 servings
|1 tablespoon||Butter or butter substitute|
|½ cup||Blanched and roasted almonds|
|2 tablespoons||Marshmallow cream|
|½ cup||Chopped pecans|
|4 tablespoons||Grated unsweetened chocolate|
Combine chocolate and sugar. Add cream, and butter. Boil to soft ball stage (234 - 238 F). Remove from fire. Add marshmallow cream, nuts, and flavoring. Beat until mixture begins to thicken. Place marshmallows on well-buttered dish evenly. Pour mixture over them.
Let cool, cut in squares with a sharp knife. Virginia Cooper, New Orleans, LA.