5 cups miniature marshmallows
1 1/2 squares unsweetened chocolate, chopped
1/2 cup chocolate milk
1 cup whipping cream, whipped
2 cups coarsely chopped shortbread cookie with toffee pieces
3/4 cup miniature marshmallows or candy bar pieces (such as toffee, candy coated
chocolate pieces, etc.)
Microwave 5 cups marshmallows, chocolate and milk in large mixing bowl on high power for 3 minutes or until smooth when stirred, stirring every minute. Cool to room temperature. Fold in whipped cream.
Divide cookie pieces evenly among 12 paper-lined medium size muffin cups. Divide marshmallow mixture among muffin cups. Sprinkle with candy pieces. Freeze until firm, about 4 hours.
Note: If using a conventional stovetop, combine 5 cups marshmallows, chocolate and milk in a large saucepan. Stir over low heat until marshmallows are completely melted. Continue as directed.