Church Windows

• Gluten free

• Baking & Spices

  • 12 oz Semi-sweet chocolate chips

• Nuts & Seeds

  • 1 1/2 cup Coconut
  • 1 cup Walnuts

• Dairy

  • 1/2 cup 1 stick butter

• Desserts

  • 10 oz 1 bag mini multi colored marshmallows, mini

Found on thefirstyearblog.com

Description

Ingredients

• 1 stick butter, 1/2 cup
• 12 oz (2 cups) semi-sweet chocolate chips
• 1 cup finely diced walnuts
• 1 & 1/2 cup shredded coconut
• 1 bag mini multi colored marshmallows, 10 oz

Directions

• In a small pot melt the butter and chocolate chips, stirring occasionally until smooth and melted. Allow the chocolate to cool for 7-10 minutes before moving forward. While the chocolate is cooling, prepare your ‘rolling’ station. Lay 2 pieces of long plastic wrap on a flat surface. Sprinkle each piece with a generous amount of shredded coconut, but reserve some. Add the finely diced walnuts to the chocolate and mix to combine. Dump the mini marshmallows into a large mixing bowl. Pour the cooled chocolate over the marshmallows and mix well to combine. Place half of the marshmallow mixture in a log shape on one piece of plastic wrap (on top of the coconut) and place the other half of the mixture on the second piece of plastic wrap. Sprinkle more coconut on top of the marshmallow mixture. Use the plastic wrap to roll the mixture into a uniform log shape, wrapping it tightly. Repeat with the second log. Place the logs in the refrigerator for at least 1 hour, longer is great. Use a knife to cut the logs into slices.