By Carol Ramos, The Pastry Chef's Baking
1 7-ounce jar marshmallow creme
1-1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 cup Nutella
1 teaspoon vanilla extract
1 cup whole almonds, toasted, optional
1. Line an 8- by 8-inch baking pan with foil and set aside.
2. In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in the chocolate chips and Nutella. Stir until the chocolate is melted, the Nutella is combined and the mixture is smooth. Stir in the vanilla. Add toasted almonds if desired. Pour into prepared pan and smooth. Chill in refrigerator for 2 hours or until firm.
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