1/2 c butter or margarine
1 c granulated sugar
1 egg
1 ts vanilla
1 1/4 c un-sifted all-purpose flour
1/2 c Hershey's Cocoa
3/4 ts baking soda
1/4 ts salt
Filling:
1/2 lb Hershey's Milk Chocolate Bar
1/3 c milk
1 1/2 c miniature marshmallows
1 c heavy cream
Cream butter or margarine and sugar in large bowl until light and fluffy. Add egg and vanilla; beat
well. In a separate bowl combine flour, cocoa, baking soda, and salt; add to creamed mixture.
Shape into two 1 1/2-inch thick rolls. Wrap in waxed paper and plastic wrap; chill several hours or
overnight. Cut 1 roll into 1/8-inch slices; arrange with edges barely touching on bottom and up sides
of a greased 9-inch glass pie plate. Microwave on medium (1/2 power) for 5-6 minutes (turning pie
plate 1/4 turn every 2 minutes of cooking time).
For Filling:
Break chocolate bar into pieces; place in a glass bowl. Add milk and miniature marshmallows.
Microwave on high (full power) until chocolate and marshmallows are melted and mixture is thick and
smooth, about 3-4 minutes; cool.
Whip cream until stiff; fold into chocolate mixture. Spoon into crust. Cover and chill.
Note: Leftover dough from above crust may be frozen or sliced for cookies. Slice roll 1/4-inch thick.
Place 10 cookies on waxed paper in circular formation. Microwave on medium (1/2 power) until just
set, 4-5 minutes (turning pie plate 1/4 turn every 2 minutes). Cookies will continue to cook after removal
from microwave. Cool.
