Bonnies Chocolate Marshmallow Log Recipes

BONNIE'S CHOCOLATE MARSHMALLOW LOG

Steps:

• 1. Assemble all the ingredients before you begin. (chocolate chips, butter, marshmallows and chopped walnuts.)
• 2. Chop the pecans.
• 3. Melt the butter in a medium sauce pan over medium low heat, and stir in the chcolate chips.
• 4. Stir the mixture until smooth, then remove from burner and set aside to cool. Set timer for 7 minutes. NOTE: YOU DO NOT WANT MARSHMALLOWS TO MELT.
• 5. After the mixture is cool, add the walnuts and stir, then add the marshmallows. Gently mix well, and pour mixture onto 2 pieces of wax paper. Roll in the wax paper into two tight 7 inch logs. Then roll in two pieces of tin foil to give your roll some stability. Refrigerate for about a half hour.
• 6. Remove from fridge and carefully open the foil. Use the same tin foil you rolled the log in and add the chopped pecans to it. The log should be firm enough to roll in the chopped pecans as depicted in my photo. When the roll is covered with nuts, wrap the log tightly in the same foil and return to the refrigerator for 24 hours.
• 7. Slice the log into 1/4 inch slices the next day. Store in a tight container in the fridge. You will have a lot of nuts left in the tin foil, bag them up and freeze them to go in cookies, ice cream sundaes or other desserts.
• 8. Here is how it looks! Enjoy!

MARSHMALLOW LOG

Steps:

• Sprinkle coconut evenly on a sheet of waxed paper. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries. Shape into a log. Place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.

CHOCOLATE MARSHMALLOW ROLL

Steps:

• Melt chocolate with butter in the microwave.
• Add in icing sugar and egg; cool slightly.
• Mix in marshmallows into chocolate/butter mixture until they are coated with chocolate mixture.
• Tear 3 sheets of foil paper about 12x18 inches each.
• Sprinkle a 2-in band of coconut down the lengh of the foil.
• Spoon 1/3 of the marshmallow mixture over the coconut.
• Sprinkle the remaining coconut over marshmallow mixture.
• Wrap up in the foil to make a long roll, sealing well.
• Make 2 more rolls; wrap and freeze until firm.
• (will keep for 2 months in the freezer).
• When ready to use, remove from freezer, and slice frozen, 1/2-in thick.
• If desired, place sliced pieces in coloured cupcake papers to serve.
• Store in freezer.

MARSHMALLOW LOG

Steps:

• Sprinkle coconut evenly on a sheet of waxed paper.
• In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries.
• Shape into a log.
• Place on waxed paper and roll in coconut.
• Wrap with waxed paper and refrigerate until firm.

CHRISTMAS MARSHMALLOW LOG

Steps:

• Melt the chocolate chips and butter over low heat in a large saucepan.
• Add a small amount of the warmed chocolate mixture to the beaten egg, combining quickly.
• Add the egg mixture back to the saucepan of chocolate, combining well.
• Turn off heat, and add the marshmallows and nuts, combining well.
• Pour out onto waxed paper, forming into logs approximately 2 inches in diameter.
• Refrigerate, and slice to serve.

STAINED GLASS CANDY II

Steps:

• Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
• Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.