Bonnies Chocolate Marshmallow Log Food

MARSHMALLOW LOG

Steps:

• Sprinkle coconut evenly on a sheet of waxed paper. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries. Shape into a log. Place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.

NUTTY CHOCOLATE MARSHMALLOW PUFFS

Steps:

• In a heavy saucepan, heat chocolate chips, milk and marshmallow creme just until melted; stir until smooth (mixture will be thick). , With tongs, immediately dip marshmallows, one at a time, in chocolate mixture; allow excess to drip off. Quickly roll in pecans. Place on waxed paper-lined baking sheets (Reheat chocolate mixture if necessary for easier coating.), Refrigerate until firm. Store in the refrigerator in an airtight container.

CHOCOLATE-COVERED MARSHMALLOW BUNNIES

Steps:

• Thread 2 large marshmallows onto each of 12 wooden skewers. Heat dipping chocolate as directed on package. Dip threaded marshmallows, 1 skewer at a time, into chocolate, turning to evenly coat both marshmallows. Let excess chocolate drip back into container. Place on waxed paper-covered baking sheet. Refrigerate 30 min. or until firm.
• Melt white chocolate as directed on package. Stir in food coloring; cool 10 min. Spoon chocolate into resealable plastic bag. Cut small piece off one bottom corner of bag; use to decorate bunnies as shown in photo.
• Press miniature marshmallows into backs for the bunnies' tails. Let stand until chocolate coating is firm.

BONNIE'S CHOCOLATE MARSHMALLOW LOG

Steps:

• Assemble all the ingredients before you begin. (chocolate chips, butter, marshmallows and chopped walnuts.)
• Chop the pecans.
• Melt the butter in a medium sauce pan over medium low heat, and stir in the chcolate chips.
• Stir the mixture until smooth, then remove from burner and set aside to cool. Set timer for 7 minutes. NOTE: YOU DO NOT WANT MARSHMALLOWS TO MELT.
• After the mixture is cool, add the walnuts and stir, then add the marshmallows. Gently mix well, and pour mixture onto 2 pieces of wax paper. Roll in the wax paper into two tight 7 inch logs. Then roll in two pieces of tin foil to give your roll some stability. Refrigerate for about a half hour.
• Remove from fridge and carefully open the foil. Use the same tin foil you rolled the log in and add the chopped pecans to it. The log should be firm enough to roll in the chopped pecans as depicted in my photo. When the roll is covered with nuts, wrap the log tightly in the same foil and return to the refrigerator for 24 hours.
• Slice the log into 1/4 inch slices the next day. Store in a tight container in the fridge. You will have a lot of nuts left in the tin foil, bag them up and freeze them to go in cookies, ice cream sundaes or other desserts.
• Here is how it looks! Enjoy!