Ingredients
4
cups semisweet chocolate chips (24 oz)
3
cups miniature marshmallows
2
cups chopped dried strawberries
1
cup unblanched whole almonds, coarsely chopped
Preparation
Line 15x10x1-inch pan with waxed paper; spray paper with cooking spray. Fill 3-quart saucepan half full with water; heat to simmering. In 2-quart heatproof bowl, place chocolate chips; place bowl over pan of simmering water. Cook 4 to 5 minutes or until melted and chips can be stirred smooth. Remove from heat. Stir in marshmallows just until blended.
Spread mixture in pan. Sprinkle with strawberries and almonds; press gently to adhere to chocolate. Refrigerate 1 hour or until set. Break candy into irregular pieces. Store in refrigerator.
