Ingredients
- 1 package of BUTTER COOKIES TOPPED WITH DARK CHOCOLATE 70% COCOA
- 30 ml (2 tbsp) sugar
- 90 ml (1/ 3 cup) melted butter
- 125 ml (1/ 2 cup)
whipping cream, 35%
- 240 g (8 oz) dark chocolate
- 60 ml (4 tbsp)
Baileys (optional)
- 500 ml (2 cups) miniature marshmallows
- Preheat oven to 180°C (350°F).
- Reduce cookies to crumbs
and combine with sugar and melted butter.
- Pour the mixture into a 20 cm (8-inch) pie plate.
- Bake in centre of oven for about 5 minutes
and let cool for 15 minutes.
- Heat the cream until it begins to simmer. Remove from heat. Add the dark chocolate and stir until melted.
- Add Baileys and mix.
- Pour the mixture into the pie shell.
- Refrigerate about 4 hours.
- Just before serving, cover the pie with miniature marshmallows
and toast under the broiler for about 2 minutes.
7 minutes or less