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Add a photoServings: 10
Ingredients
- 1 x 7-ounce jar Marshmallow cream
- 1 can Eagle Brand lowfat milk
- 1/2 c. Lowfat milk
- 1/4 c. Margarine
- 1/4 tsp Salt
- 1 c. Chocolate chips*, (semi-sweet) I sometimes add in a little more (You could substitue Reese's peanut, butter chips)
Directions
- Combine all ingredients (except for chocolate/peanut butter chips and vanilla) in a large wide-mouthed jar. Put in microwave oven and cook on high for one minute. Remove and stir. Cook on high for another 30 seconds.
- Remove and stir in 1 c. of semi-sweet chocolate chips (or possibly peanut butter chips) and 1 teaspoon vanilla. Stir vigorously to make sure the chocolate/peanut butter chips are melted. Store in refrigerator in the jar.
- To serve, put small amounts, or possibly large, if you like, in a bowl. Microwave for 10-15 seconds. Use on ice cream or possibly cake.
- Tip: To remove marshmallow cream easily from the jar, heat open jar about 15 seconds, but watch to be careful it doesn't overflow (it will do so easily).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 10 servings | |
| Calories 195 | |
| Calories from Fat 104 | 53% |
| Total Fat 12.11g | 15% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.85g | |
| Cholesterol 3mg | 1% |
| Sodium 156mg | 7% |
| Potassium 199mg | 6% |
| Total Carbs 22.55g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 12.42g | 8% |
| Protein 3.82g | 6% |
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