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Chocolate-Nut Crunch Dessert

Make a chocolate lovers' refrigerated dessert. It boasts a crunchy crust and topping with a creamy chocolate filling and it'll feed a crowd.

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( 10 Ratings)

10 Ratings

5 Stars 20%

4 Stars 20%

3 Stars 40%

2 Stars 10%

1 Stars 10%

Member Reviews ( 4 )

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Prep Time 20 min
Total Time 8 hr 50 min
Servings 12

Ingredients

Nut Crunch

2: cups Original Bisquick® mix

1/4: cup packed brown sugar

2: teaspoons vanilla

1/4: cup firm butter or margarine

1: cup coarsely chopped walnuts

Filling

1: bag (12 oz) semisweet chocolate chips (2 cups)

1: package (10.5 oz) miniature marshmallows (5 1/2 cups)

1/2: cup milk

2: cups whipping cream

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Directions

1 Heat oven to 375°F. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.
2 Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.
3 In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.
4 In ungreased 13x9-inch pan, spread 1 cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours but no longer than 24 hours.

EXPERT TIPS

Expert Tips

Use a knife dipped into a glass of water to cut the dessert. Clean the knife and dip again into water as needed.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 300),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 17g, 17% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 55mg; 55%;
Sodium: 310mg; 310%;
Total Carbohydrate: 59g; 59%
(Dietary Fiber 3g 3% Sugars 36g 36% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 12/19/2010 10:45:23 AM REPORT ABUSE IslandgirlVI said:

Rating:

I am searching for a recipe like this, but it was served warm. It has like a pudding bottom and a cake/brownie sort of top...I made it years ago and would like to find the recipe again. It was "chocolate crunch" or "chocolate crisp (like apple crisp)". Does anyone have that recipe?? email: nlee57@hotmail.com Thanks!!!!

This reply was: Helpful Inspiring

Posted 5/27/2008 8:31:24 AM REPORT ABUSE marmar46 said:

Rating:

it would be helpful to let cooks know that the nut crunch portion of the recipe will be used for three uses in the filling, the crust and as a topping. i would suggest that it be baked in two seperate pans. using one cup pressed into the bottom of the pan and left to cool that way. it is hard to spread filling on a crumbling crust. bake the portion that is going to be recrumbled into the filling and on top in another pan. yes it's an extra pan to wash but the time and nerves it will save will be worth it thanks

This reply was: Helpful Inspiring

Posted 4/4/2008 1:05:53 PM REPORT ABUSE TATY'S said:

Rating:

In the picture the dessert looks awesome, and in did taste very good, but it doesn't look that perfect, it's very messy to make and i would use a square baking dish instead retangular.

This reply was: Helpful Inspiring