Heavenly Hash

Ingredients

  • 1 pkg. semi-sweet chocolate chips (12oz.)
  • 1 can Eagle Brand milk
  • 1 pkg. mini marshmallows
  • 1 cup pecan pieces
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Directions

In saucepan (large) melt chocolate pieces of low heat until smooth. Turn off burner. Slowly pour in milk. Add remaining ingredients. Mix until marshmallows and pecans are well coated. Drop by tablespoon onto waxed paper covered cookie sheets. Refrigerate until firm.

By Robin from Washington, IA

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January 13, 2010 Flag
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Ingredients

  • 1 (12oz.) bag chocolate chips
  • 4 Tbsp. margarine
  • 1 can sweetened condensed milk
  • 1 pkg, mini marshmallows (10oz.)
  • 1 cup coarsely chopped nuts
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Directions

Melt chocolate chips and margarine in heavy 3-4 qt. pan over low heat. Remove from heat and add milk. Stir until smooth. Add marshmallows and nuts. Stir to coat well. Spread into a 9x13 inch pan that has been sprayed with non-stick cooking spray. When set, cut into squares.

By Robin from Washington, IA

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September 18, 2009 Flag
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Ingredients

  • 1 1/2 cups cold cooked rice
  • 1 1/2 cups diced marshmallows
  • 1/2 cup drained crushed pineapple
  • 1/4 cup maraschino cherries, chopped
  • 1/4 cup nuts
  • 2 Tbsp. lemon juice
  • 1/2 cup confectionery sugar
  • 2/3 cup undiluted evaporated milk

Directions

Mix rice, marshmallows, pineapple, cherries and nuts in a bowl. Chill milk in refrigerator tray until soft crystals form around edges (15 - 20 minutes). Whip until stiff. Add lemon juice and whip stiff. Beat in sugar. Fold cream into rice mixture. Chill and serve.

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By Trudy from Springfield, IL

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