Cathedral Window Candy - cooking recipe

Ingredients

1/2 c. butter or margarine
1 (12 oz.) pkg. semi-sweet chocolate morsels
1 (10 oz.) pkg. colored miniature marshmallows
1 c. chopped nuts
2 to 2 1/2 c. shredded coconut

Preparation

Place butter in 3-quart casserole.
Heat in microwave on High for 1 minute or until melted.
Add chocolate morsels.
Heat in microwave on Medium for 3 to 3 1/2 minutes or until chocolate is melted.
Cool chocolate enough so that marshmallows won't melt when stirred in.
Add nuts as well.
Allow to stand until stiff enough to form rolls.
Spread coconut on two 1 to 1 1/2 foot each sheets of wax paper.
Divide marshmallow mixture in half.
Form in long rolls on coconut.
Coat all sides of rolls evenly with coconut. Store in refrigerator until firm.
Cut in 1/4 to 1/2 inch slices.