Ingredients
4 cups miniature marshmallows1 cup 2% milk1 tablespoon butter2 teaspoons vanilla extract1 cup cold heavy whipping cream1/2 cup lightly salted dry-roasted peanuts, coarsely chopped1/2 cup salted cashews, coarsely chopped1 chocolate crumb crust (9 inches)1/4 cup hot caramel ice cream topping2 tablespoons chocolate syrup, optional
Preparation
In a large saucepan, combine marshmallows and milk over medium heat, stirring often, until marshmallows are melted and mixture is smooth. Remove from heat. Transfer mixture to a bowl; stir in butter and vanilla. Place bowl in a pan of ice water. Gently stir until mixture is cool and begins to thicken, about 5 minutes.
In a large bowl, whip heavy cream at high speed until soft peaks form. Gently fold whipped cream into marshmallow mixture. In a small bowl, mix together peanuts and cashews; reserve 1/4 cup for topping. Fold remaining nut mixture into marshmallow mixture. Spoon marshmallow mixture into prepared crumb crust. Sprinkle reserved 1/4 cup nuts over top. Refrigerate, covered, at least 6 hours or overnight. Drizzle with caramel topping and, if desired, chocolate syrup before serving.
