Ingredients
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1 cup semi-sweet chocolate chips
2 tablespoons butter
1 egg, beaten
3 cups colored miniature marshmallows
1/2 cup chopped nuts (recommended pecans or walnuts)
1 cup flaked coconut
Preparation
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In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally.
Stir a small amount into the egg, then return all to pan.
Cook and stir over low heat for 2 minutes.
Pour into a bowl; let cool for 15 minutes.
Gently stir in marshmallows and nuts.
Chill for 30 minutes.
On a sheet of waxed paper, shape dough into a 1 1/2 inch diameter log.
Place coconut on another sheet of waxed paper.
Gently roll log over coconut to coat sides.
Wrap up tightly, twisting ends to seal.
Freeze for 4 hours or overnight.
Remove waxed paper.
Cut into 1/4 inch slices.
Store in airtight container in the refrigerator.
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