Jenn Abadie Scioneaux
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3 cups semi-sweet chocolate chips
1 can sweetened condensed milk
10 large marshmallows, melted
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
Line an 8″ x 8″ pan with parchment paper making sure to go up the sides.
In a large saucepan, melt the chocolate chips over low heat and add in 3/4 of the can of milk. Stir until smooth.
While chips are melting, take out another small saucepan and set the marshmallows to melt over low heat (if they start to stick too much, add a very small amount of unsalted butter).
Once chocolate chips are melted, remove from the heat and stir in the vanilla. Now add in the melted marshmallows and stir vigorously until smooth.
Pour half the chocolate marshmallow mixture into pan and leave the remaining half of the chocolate on the warm burner (make sure burner is off).
Sprinkle pecans evenly on top of the chocolate in the pan while it is still warm, and lightly press the pecans down into it. Place in freezer for 15 minutes until set.
While that is in the freezer, unwrap the caramels and put into a pot on the stove on low heat. Add the rest of the milk and stir until melted and smooth. Remove the bars from the freezer and pour the caramel mixture evenly over the top, reserving 2 or 3 tablespoons to drizzle over the top later!
Put the bars back into the freezer for another 15 to 20 minutes.
Reheat on low the remaining chocolate-marshmallow mixture and beat until smooth, then carefully spread on top of the caramel layer. Return to freezer until you have the remaining caramel reheated and ready to drizzle on top. Remove from freezer, drizzle the caramel on top and then pop back in the freezer for an additional 10 minutes.
* When hard and set, cut into bars and store in fridge in airtight container.