1/4 cup sugar
1/2 teaspoon ground cinnamon
1 milk chocolate candy bar (7 ounces), plain or with almonds, broken into pieces
1 package (10 ounces) large marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
1/2 teaspoon vanilla extract
Sliced almonds, toasted, optional
In a large bowl, combine the vanilla crumbs, butter, sugar and cinnamon. Press crumb mixture into a greased 13-in. x 9-in. pan; refrigerate until firm.
In a large saucepan, heat the candy bar, marshmallows and milk over medium-low heat until chocolate and marshmallows are melted, stirring often. Remove from the heat; cool to room temperature.
Fold in whipped cream and vanilla; pour over crust. Chill for 3-4 hours. Sprinkle with almonds. Keep refrigerated.