Chocolate Cookie Crust
Ingredients
- 1 2/3 cups chocolate wafer crumbs or chocolate Oreo cookies (cream removed), finely crushed
- 4 tablespoons unsalted butter, melted
- Pinch of salt
Directions
- Crush the cookies until finely ground, similar to a graham cracker crust.
- In a bowl, combine the crumbs, melted butter, and salt. Mix with a rubber spatula until evenly moistened.
- Press the mixture into a 9-inch pie plate. Use the flat bottom of a measuring cup to form an even layer across the bottom and up the sides.
- Continue pressing until the crust is compact and uniform.
Note: A store-bought chocolate cookie crust can be used, but homemade will have better flavor and texture.
Filling
Ingredients
- 8 -10 oz Hershey's milk chocolate with almonds, chopped (check the size of the bar to determine number needed to get the 8-10 oz)
- 16 large marshmallows
- 1/2 cup milK
- 1 prepared 9-inch chocolate or Oreo cookie crust
- Whipped cream or Cool Whip, for topping (optional)
Directions
- In a medium saucepan, combine the marshmallows with the milk, stirring continuously over low heat until the marshmallows are completely melted and the mixture is smooth.
- Add the chopped Hershey bars to the warm mixture, stirring continuously until the chocolate is melted and the mixture is smooth
- Cool: Let the mixture cool to room temperature, about 15–30 minutes.
- Pour the filling into the prepared crust. Refrigerate for at least 4 hours, or overnight, until set.
- Once set, top with Cool Whip or homemade whipped cream
Photo courtesy of Hersheyland
