Marshmallow Church Window Slices

• Gluten free

• Baking & Spices

  • 300 g Semi-sweet chocolate chips

• Nuts & Seeds

  • 1 cup Coconut

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 400 g Marshmallows, mini

Found on prettypracticalpantry.com

Ingredients

• 400g mini marshmallows (one regular sized bag)
• 300g semi-sweet chocolate chips (one regular sized bag)
• ½ cup unsalted butter, room temperature
• 1 cup shredded coconut

Directions

• In a medium-sized, heavy bottomed sauce pan, over a double boiler, melt the butter and the chocolate chips together. Stir constantly! This process will take just a few minutes and is needed to fully incorporate the butter into the chocolate.
• Once completely melted, remove from the heat and allow to cool for 5 minutes.
• Stir the marshmallows into the melted chocolate mixture. Stir well, ensuring that every single mini marshmallow is covered with chocolate.
• Lay down a large sheet of parchment paper and sprinkle ½ cup of the coconut onto the paper. Spoon half of the marshmallow mixture along the edge of the paper. Leave a good 3-4 inches of free space around. Roll the paper up, creating a log shape. Be sure to tuck in the ends.
• Next, wrap the parchment paper log in a large sheet of tin foil. Be sure to re-shape into a log form and place into the freezer.
• Repeat with the remaining marshmallow mixture and form a second log.
• Freeze for a minimum of 1 hour before attempting to slice.