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Chocolate Bar Torte

Rated as 4 out of 5 Stars
0

"My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on."
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Ingredients

2 h 35 m servings 473
Original recipe yields 16 servings (1 9x13-inch pan)

Directions

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  1. Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
  2. Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
  3. Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 473 calories; 28.6 52.4 4.5 78 240 Full nutrition

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Reviews

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This pie was actually one of the first holiday pies I ever made when my husband and I first set up house. I can't remember if I saw it on the back of the marshmallow bag or the graham cracker bo...

It was a good type of cream pie. I wasn't ecstatic about it but glad I was able to use our leftover s'mores from our camping trip. Next time, I will use cool whip instead of making whipped cr...