Monday, March 17, 2008

Almond Hershey Torte

1 box vanilla wafers
1 large Hershey bar with almonds
16 large marshmallows
½ cup milk
1 pint heavy cream
½ cup toasted almonds

Crush vanilla wafers and sprinkle half in a 9 x 13 inch pan. Melt candy bar and marshmallows in milk in a double boiler- stirring constantly. Cool. In large bowl whip the cream till stiff and fold in chocolate mixture. Spread over crumbs and sprinkle remaining crumbs on top. Sprinkle almonds on top and refrigerate.

Tomorrow’s Daily Special: Peanut Marbled Chocolate Cake


  1. Hey Shannon,

    A question please, the almond hershey bar, is it the giant one or a regular size one?

    I wanted to make this for our weekend derby party and wasnt sure.

    Thanks, Pam

  2. I use the giant one but either would work. The giant one makes it with a stronger chocolate taste. Hope you enjoy it!
    Blessings to you,
    Shannon :)