| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This luscious dessert is just as yummy and delightful as the campfire treat that inspired it!

Crust:

2 1/4 cups graham cracker crumbs (about 36 squares)

1/3 cup granulated sugar

1/2 cup butter, melted

 

Filling:

2 (8-ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla extract

3 large eggs

1 cup miniature semisweet chocolate chips

1 cup miniature marshmallows

 

Topping:

1 cup miniature marshmallow

1/2 cup semisweet chocolate chips

1 tablespoon vegetable shortening

1. In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 1 3/4-inches up the sides of a greased 10-inch springform pan; set aside.
2. In a mixing bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Bake at 325*F (160*C) for 40 to 45 minutes or until center is almost set. Sprinkle with marshmallow. Bake 4 to 6 minutes longer or until marshmallows are puffed.
3. Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over marshmallows. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan.

Makes 12 servings.