Ingredients
Scale
For the crust:
- 3 cups crushed chocolate graham cracker crumbs
- 1/2 cup butter, melted
- 3 oz. dark chocolate, melted
- 2 crushed peppermint candy canes
For the filling:
- 6 oz. semi sweet chocolate chips
- 6 oz. Ghirardelli peppermint baking chunks (or Andes mint
- 6 oz. white chocolate chips
- 1 1/2 cups pecans, roughly chopped
- Chocolate syrup
- 1 cup mini marshmallows
- 1 14-oz. can sweetened condensed milk
- 1 teaspoon peppermint extract
- 2 crushed candy canes
Instructions
- Preheat the oven to 350 F. Spray a 13x9x2 inch pan with cooking spray.
- In a small mixing bowl, mix the crumbs, melted butter, melted chocolate and crushed candy canes until well mixed. Press into the bottom of the prepared pan.
- Sprinkle the crust with the chips and nuts and mix them around a bit, then drizzle liberally with chocolate sauce. In a small bowl, mix the condensed milk with the mint extract and drizzle that over top as well.
- Sprinkle the top with the mini marshmallows and crushed candy canes. Bake at 350 for about 25 minutes or until the bars are set.
- Let cool completely before cutting into small squares.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.