Did I hear someone say they LOVE chocolate??? Then these are the cookies for you! A creamy chocolate ganache-like mixture, studded with marshmallows, sitting atop a graham wafer crumb crust, topped with cream and coconut makes for a chocolate lovers dream.
These Chocolate Cream Marshmallow Squares are real Newfoundland cookies. I say that because one of the ingredients is a can of Fussell's Thick Cream. Canned cream is somewhat of a rarity in North America but Newfoundlanders enjoy and eat the majority of imported canned cream per capita in Canada (probably all of North America). I've noticed that other Commonwealth or former Commonwealth countries also sell this delicious cream as well.
I'm making these to take to church for the refreshments served after our annual Christmas program. The only redeeming nutritional ingredient in the whole recipe is the milk but I'll wager they'll be wiped off the face of the earth once the after-concert crowd gets their jaws into these temptingly good chocolate morsels of creamy indulgence.
This makes a large 9x13-inch pan of squares so you may want to share them with family and friends. These do not freeze well because of the cream topping so make these the day before you want to serve them or at least early in the day to let the chocolate mixture firm up and the marshmallows soften. Remove from refrigerator about 30 minutes before serving.
Chocolate Cream Marshmallow Squares--No Bake
1 package semi-sweet chocolate chips or 2 cups, melted
1½ cups graham wafer crumbs
½ cup brown sugar
½ cup melted butter (edit: you may need an extra2 tablespoons butter if using purchased crumbs)
2 pouches Dream Whip or similar dry whipped topping product
¾ cup milk
1 -170 ml can Fussell's Thick Cream
1½ cups miniature marshmallows, white or fruit flavoured
About ½ cup flaked or shredded coconut for garnish (I used sweetened coconut)
You will need an ungreased 9x13-inch baking dish or pan.
Melt chocolate chips and cool.
While the chocolate is cooling, combine graham wafer crumbs, brown sugar and melter butter. I make this right in the pan. Spread crumb mixture in bottom of pan. Pack down firmly. Set aside. (Edit: I just made these again using purchased crumbs and I needed an extra 2 tablespoons melted butter. Homemade crumbs are a much better choice.)
Beat Dream Whip until stiff using the ¾ cup milk. Add the can of cream and beat again. Divide cream mixture between two bowls.
In one half of cream mix in the melted chocolate chips and beat together. Fold in marshmallows and spread the mixture over the prepared crumb crust.
Spread remaining cream over the chocolate layer. Sprinkle with coconut. Refrigerate for several hours or overnight before cutting.
Makes 36-48 squares or more if cut smaller.
While the melted chocolate is cooling, make the graham cracker crumb crust. You can use purchased graham crumbs or make your own by rolling out the crackers. I like making my own because the texture is better. The purchased crumbs are very fine and I don't think they make as good a crust. But either bought graham cracker crumbs or homemade crumbs will work. I make the crust right in the pan because that gives you one less bowl to wash. Press the crust in the pan using the bottom of a measuring cup. Set aside.
Beat the Dream Whip stiff using the ¾ cup milk. Beat in the canned cream. Remove half of the cream mixture and lay aside for the topping. To the remaining cream beat in the cooled melted chocolate. Now, there's a beater worth licking clean.
Fold the miniature marshmallows into the chocolate cream mixture and spread over the prepared graham cracker crust. Spread the reserved Dream Whip/Cream over the top and sprinkle with the coconut. So sorry I never got a picture of the cream and coconut topping, but you can see it in the next picture.
Here's the cream and coconut topping on a cut square. Doesn't that make you want to eat chocolate! If you don't like coconut, leave it off and garnish with chocolate curls.
Creamy, smooth chocolate in every bite!