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RECIPE TYPE
Desserts and Baked Goods
SERVES
16 bars
Prep time: 20 min
Total time: 5 hr 20 min
2 cups graham cracker crumbs |
1/2 cup Longo’s Essentials Country Churned Salted Butter, melted |
1/3 cup granulated sugar |
2 cups semi-sweet chocolate chips |
4 cups mini marshmallows, divided |
1 cup 2% milk |
1 cup coarsely chopped graham crackers |
1 container (1.66L) Breyers Creamery Style Chocolate Ice Cream |
3 cups whipped topping |
Combine crumbs, butter and sugar in a bowl until well moistened. Press into a 13 x 9 inch glass or ceramic baking dish.
Microwave chocolate chips, 2 cups of the marshmallows and milk in a microwaveable bowl, stirring once, on high for 4 minutes or until completely melted. Let cool for 10 minutes.
Stir in remaining marshmallows and spread over crust. Freeze for 1 hour or until firm.
Sprinkle chopped graham crackers over chocolate layer.
Using scissors, cut carton of ice cream and remove from container. Place ice cream on cutting board on its side. Cut crosswise into 4 slices. Arrange slices in baking dish, pressing to form an even layer. Cover and freeze for 4 hours or overnight.
Spread with whipped topping just before serving. Sprinkle with additional graham cracker crumbs, if desired. Cut into 16 bars to serve.
Protein 4g | Fibre 3g |
Fat 24g | Sugar 44g |
Carbs 61g | Sodium 240mg |
