Rocky road mosaics
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Semisweet chocolate chips |
| 4 | tablespoons | Butter or margarine |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | (+ 2 tbs) walnuts chopped |
| 3 | cups | Marshmallows, colored, |
| Miniature | ||
| ⅓ | cup | Coconut; flaked or shredded |
| 2 | tablespoons | Graham cracker crumbs |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:11 1. In a 2-qt glass bowl, combine chocolate chips and butter. Heat in microwave on High about 1 min, until melted and smooth when stirred. 2. Mix in vanilla. Let cool to lukewarm.
Stir in 1 cup walnuts and marshmallows. 3. Sprinkle coconut onto a large sheet of wax paper in a 10 x 6-inch rectangle. Spoon half of marshmallow mixture in a log shape down center of coconut. Even up and press mixture together with fingertips. Lifting wax paper to help, shape mixture into a log about 8 to 9 inches long and 1¾ inches in diameter, covering completely with coconut. 4. In a small bowl, mix together remaining 2 Tbs walnuts and graham crackers crumbs. On another sheet of wax paper, sprinkle mixture in a 10 x 6-inch rectangle. Spoon remaining marshmallow mixture in a log shape on top of crumb-nut mixture. Lifting wax paper, shaping into log as above. Wrap logs tightly in wax paper and refrigerate or freeze until chocolate has hardened. With a sharp knife, cut each log into 16 (½-inch) slices. Store in refrigerator.