6 eggs, beaten
1 cup butter, melted
1 cup milk
1/2 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon ground nutmeg
6 cups whole milk chocolate candy bar
Melt the butter in a medium bowl. Stir in the milk and vanilla extract. Mix thoroughly.
In a large glass or metal bowl, beat the eggs, butter mixture, sugar, and nutmeg until foamy. Mix in the chocolate candy bar. Stir until well blended. Pour mixture into a 9x13 inch baking dish. Chill overnight.
While pudding is chilling, make marshmallow creme into a small saucepan. Stir in enough water to make it liquid. Bring to a boil, stirring constantly. Cook, stirring constantly, for 1 minute or until mixture thickens.
Transfer the pudding from refrigerator to the pan or bowl and stir until smooth. Refrigerate the marshmallow creme for 10 minutes, stirring constantly, before stirring into the cooled pudding. Cover and chill overnight.
To serve, remove the foil from the pudding to drizzle on top. Spread batter over the foil and spoon about 1/2 teaspoon of the marshmallow cream mixture onto each loaf.