Hershey Country Club Culinary Team, from Hershey Country Club
5 squares of unsweetened Hershey's Chocolate
1/2 cup butter
3 cups confectioners sugar
1 14.5-ounce can, evaporated milk
1 1/4 teaspoon vanilla
Magic Marshmallow Cream Puffs:
2 cans Pillsbury crescent dinner rolls
1/4 cup butter, melted
16 Kraft Jet-Puffed marshmallows
1/4 cup sugar
1 teaspoon cinnamon
Melt chocolate and margarine; remove from heat. Mix in sugar, alternately with evaporated milk. Bring to a boil over medium heat, stirring constantly. Cook and stir about 8 minutes or until thickened and creamy. Remove from heat; stir in vanilla.
Marshmallow Cream Puffs:
Pre-heat oven to 375 degrees. Separate crescent dough into 16 triangles. Combine sugar and cinnamon. Dip marshmallows into melted butter, then roll into cinnamon sugar mixture. Place coated marshmallow into a dough triangle; completely cover marshmallow and squeeze edges to ensure dough is tightly sealed.
Dip bottom of wrapped marshmallow dough into melted margarine, place margarine side down in deep muffin cups. Place on cookie sheet, bake in pre-heated oven for 10-15 minutes until golden brown. As dough pockets bake, the marshmallows melt, leaving a hollow puffed up center. Once baked, immediately remove from cups and serve with favorite ice cream and top with warm Collier's Fudge Sauce and chopped nuts (optional).
Yield: 16 servings