Ingredients
- 1/2 package of FINGER COOKIES COATED WITH MILK CHOCOLATE
- 240 g (8 oz) chocolate, 70%
- 125 ml (1/2 cup) butter
- 125 ml (1/2 cup)
pistachios or almonds, coarsely chopped
- 125 ml (1/2 cup)
miniature marshmallows
- Line a 10 x 20 cm (4˝ x 8˝) loaf pan with plastic wrap.
- In microwave, melt the chocolate
and butter for 30 seconds and stir for 30 seconds.
Repeat until chocolate is melted.
- Coarsely chop the cookies and add melted chocolate
mixture with marshmallows and pistachios.
- Pour the mixture into the loaf pan and spread well.
- Refrigerate at least 4 hours.
- Cut into slices and serve with berries.
20 minutes or less