1 teaspoon vanilla extract
1/2 cup white sugar
1/4 cup peanut butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
1 (5 ounce) package NESTLE TOLL HOUSE Semi-Sweet Chocolate Syrup
1 (15 ounce) can sliced marshmallows
2 tablespoons brandy-based Heering Chocolate syrup
1 small marshmallow, sliced
COMBINE vanilla extract, 1/2 cup sugar, peanut butter, 3/4 cup white sugar in small bowl; beat well. MIX half the marshmallows, marshmallow creme, 1 1/2 tablespoons brandy syrup and marshmallow in small bowl.
STIR together remaining marshmallows, marshmallow creme and 1/2 tablespoon creamed syrup until well blended.
STIR marshmallows mixture and marshmallow mix into whipped cream and marshmallow creme. Fold immediately into cream mixture. MELT marshmallow mixture. Pour over chocolate cake in 8-inch square pan.
BAKE at 375 degrees F for 25 to 35 minutes or until knife inserted in center comes out clean; cool completely. Cover and refrigerate cake while preparing syrup and marshmallow. Gently stir marshmallow batter into frosting; chill pending. Garnish with chocolate marshmallow flan slices and nuts.
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