Cathedral cookies (m_c-tx)

Yield: 20 servings

Measure Ingredient
6 ounces Package semisweet chocolate chips
2 tablespoons Margarine
1 \N Egg, beaten
3 cups Miniature colored marshmallows
1 cup Chopped nuts
\N \N Powdered sugar

Melt chocolate and margarine over low heat, or in oven at low temperature; remove from heat, add beaten egg a little at a time and stir until smooth.

Mix marshmallows and nuts in a large bowl. Pour chocolate mixture over them, mix well. Divide mixture in half on waxed paper that has been sprinkled with powdered sugar. Shape each roll approximately 8" long and l l/2" in diameter. Chill for several hours. Slice to serve. This may be made ahead of time, wrapped in foil and stored in freezer. Keeps well.

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