- 1 cup [250 mL] semi-sweet chocolate chips
- 2 tablespoons [30 g] butter or margarine
- 1 egg, beaten
- 1 cup [250 mL] icing sugar
- 2 1/2 cups [625 mL] miniature marshmallows
- 1/2 cup ]125 mL] drained Maraschino cherries, quartered
- 1/2 cup [125 mL] chopped nuts
- Grated coconut, to coat
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- Melt together chocolate chips and butter of margarine over low heat.
- Remove from heat.
- Well mix beaten egg, icing sugar, miniature marshmallows, cherry pieces and chopped nuts into melted chocolate mixture.
- If mixture is still hot, leave mixture to cool until it can be handled before shaping mixture into a roll, approximately 2 inches [5 cm] in diameter.
- Sprinkle a sheet waxed paper, long enough to roll the chocolate roll, with coconut.
- Roll chocolate roll into coconut until well coated, then wrap roll into waxed paper.
- Refrigerate until really cold before slicing roll into thin slices, using a sharp knife.
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