1 Twelve ounce bag of chocolate chips

1 stick of butter

1 10-12 ounce package of colored miniature marshmallows

½ package of coconut

Wax Paper

Before you start, tear two 18 inch pieces of wax paper.  Sprinkle generous with the coconut.  I lay mine sheets of wax paper on cookie sheets.

Melt the stick of butter and chocolate chips over medium heat – stirring until glossy (you can use a double-boiler).  Let the mixture cool a little and then add the package of marshmallows.  Stir gently to coat.  Spread down the center of the wax paper forming a log.  Sprinkle the top with coconut and then wrap in the wax paper.  Gently form the log so it is even in size.  Fold the ends of the wax paper under to seal. Put the log in the freezer for 3-4 hours or until the chocolate is set.  If you seal it tightly you can leave it there a few days.

Remove from freezer – let it come to room temperature and slice.

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