Chocolate Almond Crunch Crepes

• 12 cooked chocolate crepes (, see Chocolate Dessert Crepes)
• 12 cup ground blanched almond
• 1 tablespoon sugar
• 1 tablespoon melted butter
• 1 12 cups miniature marshmallows
• 12 cup milk
• 1 (8 ounce) milk chocolate candy bars, broken into pieces or grated
• 1 cup heavy cream

1. Make the filling first so it has time to cool.
2. Combine almonds with the sugar and butter.
3. Spread on a cookie sheet and bake in 400F oven for 6-8 minutes or until light brown, cool.
4. Filling----------.
5. In a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe.
6. Refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes.
7. Beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat).
8. Divide between the12 crepes, sprinkle with almond topping& serve.

chocolate, ground blanched almond, sugar, butter, marshmallows, milk, milk chocolate, heavy cream

Taken from www.food.com/recipe/chocolate-almond-crunch-crepes-19225 (may not work)