CHOCOLATE-NUT CRUNCH DESSERT

Chocolate-Nut Crunch Dessert image

Make a chocolate lovers' refrigerated dessert. It boasts a crunchy crust and topping with a creamy chocolate filling and it'll feed a crowd.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 8h50m

Yield 12

Number Of Ingredients 9

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Ingredients

2 cups Original Bisquick™ mix
1/4 cup packed brown sugar
2 teaspoons vanilla
1/4 cup firm butter or margarine
1 cup coarsely chopped walnuts
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 package (10.5 oz) miniature marshmallows (5 1/2 cups)
1/2 cup milk
2 cups whipping cream

Steps:

Heat oven to 375°F. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.
In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.
In ungreased 13x9-inch pan, spread 1 cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours but no longer than 24 hours.

Nutrition Facts : Calories 560, Carbohydrate 59 g, Cholesterol 55 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 1 1/2 g