In 1926, when a Los Angeles restaurant owner with the all-American name of Bob Cobb was looking for a way to use up leftovers, he threw together some avocado, celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon, and Roquefort cheese, and named it after himself: Cobb salad.
4 1/2 cups white sugar
2 cans (5 oz. each) evaporated milk
4 Tbsp. water
1/2 cup butter
1 cup semisweet chocolate chips
1 cup white chocolate chips
14 oz. chocolate candy bar, broken into pieces
3 cups marshmallow creme
3 cups chopped walnuts
Grease a 13 x 9 x 2" cake pan.
In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes.
Stir in semisweet and white chocolate chips, candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces. Yield: 1 (13 x 9 x 2") pan.
