Marshmallow Logs Food

CHOCO-MALLOW LOGS

Steps:

• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
• Sprinkle 2 Tbsp. sugar onto large sheet waxed paper. Combine marshmallows and nuts in large bowl. Add chocolate mixture; toss to coat. Divide mixture in half; place on prepared waxed paper. Shape each half into 8-inch log; sprinkle with remaining sugar.
• Refrigerate 2 hours or until chilled. Cut each log into 8 slices.

BONNIE'S CHOCOLATE MARSHMALLOW LOG

Steps:

• 1. Assemble all the ingredients before you begin. (chocolate chips, butter, marshmallows and chopped walnuts.)
• 2. Chop the pecans.
• 3. Melt the butter in a medium sauce pan over medium low heat, and stir in the chcolate chips.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. 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.
• 8. Here is how it looks! Enjoy!

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.

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.

NOEL PECAN LOGS

Steps:

• Mix sugar, marshmallow cream, and vanilla together.
• Shape into logs and freeze.
• Melt margarine and caramel. Dip logs in caramel mix and quickly roll in pecans.
• Wrap in plastic wrap.
• These can be made ahead and frozen.
• To make a pretty gift, use colored plastic wrap and tie ends with ribbon.

MARSHMALLOW LOGS

Steps:

• In a large bowl, combine the malt biscuits, apricots, marshmallows and condensed milk.
• Mix to a soft, not sticky consistency.
• Sprinkle a sheet of foil with half the coconut and place half the mixture onto the foil in a sausage shape.
• Roll the foil around the log, smoothing as you go.
• Using more foil, repeat with the remaining mixture and coconut.
• Chill until logs are required.
• Cut logs into thick even slices to serve.

ANTS ON A LOG

Steps:

• Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

CHRISTMAS MARSHMALLOW LOG

Steps:

• Melt the chocolate chips and butter over low heat in a large saucepan.
• Add a small amount of the warmed chocolate mixture to the beaten egg, combining quickly.
• Add the egg mixture back to the saucepan of chocolate, combining well.
• Turn off heat, and add the marshmallows and nuts, combining well.
• Pour out onto waxed paper, forming into logs approximately 2 inches in diameter.
• Refrigerate, and slice to serve.

COCONUT & MALLOW LOG

Steps:

• Crush biscuits.
• Half cherries and put into mixture.
• Half marshmallows if using big ones, or just put mini marshmallows into mixture.
• (i use 1/2 a bag, no need to measure).
• Pour in condensed milk.
• Mix together.
• Place a large piece of greaseproof paper out flat and cover with the coconut.
• Place mixture into a log shape onto the paper and roll in the coconut. Add more if needed.
• Roll up in paper tight to keep log shape.
• Place this into a fridge to set for a couple of hours.
• Can be eaten straight from the fridge or is less heavy if left out before eating.
• I sometimes add a tablespoon of toffee sauce into the mix.
• Try it, it's just so easy.
• Enjoy.