Cathedral cookies (m_c-tx)
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Package semisweet chocolate chips |
| 2 | tablespoons | Margarine |
| 1 | Egg, beaten | |
| 3 | cups | Miniature colored marshmallows |
| 1 | cup | Chopped nuts |
| Powdered sugar | ||
Directions
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.