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Ingredients
- 2 cans EAGLE BRAND MILK
- 2 cups MINI MARSHMALLOWS
- 1 cup PECANS
- 8 oz. jar MARASCHINO CHERRIES, drained
- 1 GRAHAM CRACKER CRUST
- Cool -Whip
Details
Level of difficulty Easy
Preparation time 10mins
Cooking time 180mins
Cost Average budget
Preparation
Step 1
Remove labels off cans of milk. Submerge in water and boil for 2- 1/2 to 3 hours. Making sure water level is at least 4" over cans.
Cool and pour into a medium sized bowl.
Step 2
Add all ingredients except the Cool-Whip.
Step 3
Pour into crust and cool for several hours.
Step 4
When ready to serve, top with Cool-Whip.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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