1/2 cup butter
1 (12-ounce) can of evaporated milk
3-1/2 cups granulated sugar
1 heaping tablespoon instant coffee
10 ounces Hershey's Raspberry chocolate chips
2 ounces (2 squares) bittersweet chocolate
7 ounces marshmallow cream
1 teaspoon vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 F. Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until blended. Stir in the vanilla. Pour into a lightly greased 9" X 13" baking pan. Cut into 1-inch squares when cooled.
sadie in usa Dec 7, 2007
Would make this again.
absolutely marvelous! i love it! it is a very good combo of a berry delicious flavor and a tasty mocha accent.
A cookie baker Nov 13, 2007
Would make this again.
it is very good
A cookie baker Sep 19, 2006
Would make this again.
Absolutely delicious!
