In heavy saucepan or double boiler melt the butter.
Add evaporated milk, sugar, and coffee. Bring to a
rolling boil, stirring constantly.
Remove from heat and add raspberry chocolate chips
and bittersweet chocolate. Stir the mixture until
all ingredients are melted. Add the marshmallow
creme and stir until well blended. Stir in the
vanilla.
Pour into a slightly greased 9 x 13 pan.
Refrigerate. Cut into bite-sized bars when cooled.
Originally Submitted
11/30/2011
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