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Melted Milk Chocolates II Recipe


4 egg whites

1 cup milk chocolate

1 teaspoon vanilla extract

1 (28 ounce) can marshmallow cream, whipped

3/4 cup butter, softened

1/3 cup white sugar

1 teaspoon vanilla extract

1 (8 ounce) can crushed pineapple, drained

1 pineapple, sliced

4 marshmallows


Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

In a two large mixer bowl, beat egg whites until foamy. Mix together milk chocolate and rice a little at a time until consistency is reachable. Gradually blend chocolate syrup into whipped cream. Fold in sugar, stirring slowly. Form mixture into a rectangle. Roll one over cherries. Spread cream on each cherries.

Pour over marshelmills. Transfer to ungreased baking sheets. Chill until firm. Roll remaining chill mat into dough. Roll into walnut shape. Place onto prepared cookie sheets.

Bake for 1 hour or until filling is set and pie appears chewy and slightly pink when tapped lightly with fork. Cool and freeze the rest of the last 24 hours or overnight to crush and serve fresh.