Shaggy Dogs Candy

• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups Powdered sugar
  • 6 oz Semi-sweet chocolate chips

• Nuts & Seeds

  • 2 cups Coconut, sweetened

• Dairy

  • 1/2 cup Butter

• Desserts

  • 10 oz Marshmallows, miniature

Found on tasteandtellblog.com

Description

Ingredients

• ½ cup butter
• 6 oz semi-sweet chocolate chips
• 2 eggs, beaten
• 2 cups powdered sugar
• 10 oz miniature marshmallows
• 2 cups sweetened coconut

Directions

• Combine the butter and chocolate chips in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate and butter are both melted and the mixture is smooth.
• Turn off the heat and then very slowly, whisking continuously, pour in the eggs. Continue to whisk until smooth. Add in the powdered sugar, ¼ cup at a time, until completely incorporated and smooth. Stir in the marshmallows. Refrigerate the mixture until it starts to set up.
• Lay down a piece of parchment paper or wax paper. Sprinkle the coconut over the top. Divide the chocolate/marshmallow mixture into 3 equal portions. Working with one portion at a time, place the mixture on the coconut and form it into a log, about 1½ thick and 8 inches long. I found that it was easiest to do with greased hands. Roll the log over the coconut, pressing the coconut into the sides to adhere. Transfer the coconut covered log to a piece of plastic wrap and wrap tightly. Repeat with the 2 remaining portions.
• Refrigerate the candy until set up, at least a couple of hours, and up to 3 weeks. When ready to serve, unwrap the log and cut it into ½-inch slices.