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Ingredients
- 1/4 lb Butter, (1 stick)
- 12 ounce Evaporated lowfat milk
- 3 1/2 c. Sugar
- 1 Tbsp. Instant coffee
- 10 ounce Raspberry chocolate chips
- 2 ounce Bittersweet chocolate
- 7 ounce Marshmallow cream
- 1 tsp Vanilla
Directions
- In heavy saucepan heat butter. Add in evaporated lowfat milk, sugar, and coffee.
- Bring to a rolling boil, stirring constantly, till temperature reaches 235 degrees. Remove from heat and add in chips and the bittersweet chocolate, stirring till melted. Add in marshmallow cream, stir till mixed in. Stir in vanilla. Pour into lightly greased 9 x 13 pan. Cut into squares when cold.
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