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Prep Time: 25 Minutes Cook Time: 1440 Minutes |
Ready In: 1465 Minutes Servings: 25 |
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This recipe will make you nostalgic for your s'more-and-campfire days. Ingredients:
1/2 cup butter |
1 (12 ounce) bag unsweetened carob chips |
1/2 cup toffee pieces |
1 cup chopped walnuts |
1 (12 ounce) bag miniature marshmallows |
1 cup sweetened flaked coconut |
Directions:
1. Melt butter, carob chips and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.
2. Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.
3. Cut sheets of foil into rectangles, 5 wide. Lay coconut along the surface, covering 2/3 of the foil.
4. Create a roulade -type effect by spreading a mixture on top of coconut and roll up. Divide mixture into four. Place 1/4 of mixture on the edge of foil and begin to roll. You will be covering the log with coconut.
5. Refrigerate overnight.
6. Before serving, unwrap foil and cut 1/2 slices while cold.
7. Allow slices to warm to room temperature before serving.
8. Variation: After you pour carob mixture over marshmallows, put entire mixture back in top pan of double boiler and allow it to melt together. Spray a pan with nonstick spray, then spoon out in mounds on cookie tin and let cool and refrigerate.
9. Variation: Substitute 12-ounce bag of chocolate-and-peanut butter chips for the carob chips and toffee bits.
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