Ingredients30 m servings 296
- 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.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 296 calories; 19 33.5 2.5 12 102 Full nutrition
ReviewsRead all reviews 22
This is also good rolled in chopped nuts or just plain. I found it easier the 2nd time when I poured the chocolate OVER the marshmellows and nuts. Finger licking good! :-)
I really loved making this with my boys. I remember making this at Church Bible School when I was.....seven or eight and just having a blast, as did my little boys. I did use pecans instead of w...
this was so easy to make and the kids loved it, left out the coconut and nuts to make it friendly for a 1yr old.
This is very much like the recipe my mother made back in the 1970s. Like some of the previous reviewers, I think it is easier to pour the mixture over the marshmallows, and I prefer to roll the ...
I had made this recipe over 20 years ago and was so happy to find it again. Instead of wax paper the new reynolds release foil is wonderful to use nothing sticks. Also in a pinch regular white ...
I used to make this candy as a child with my mother. She passed away 14 years ago, and I did not have the recipe. Through luck and some simple browsing, I happened upon it again. Thank you!
Excellent recipe Bea, thanks for sharing! I made them for my friends bridal shower and they where a hit. An easier version is to spread the coconut onto a peice of wax paper and place the mixtur...
I made these for my son-in-law who's mother made them every Christmas. He loved them!