Traditionally these are made with the multi-colored mini marshmallows which can be difficult to find in New York. I tried no less than four grocery stores and three drug stores and came up empty handed. If you aren't able to find multicolored marshmallows, you can use regular mini-marshmallows, or substitute, as I did, two-thirds of a bag of large red and green Christmas marshmallows (cut down to mini-marshmallow size) and 1/3 of a bag of regular mini-marshmallows.
You can line the waxed paper with shredded coconut or very finely chopped nuts if desired before adding the chocolate mixture, and sprinkle additional topping on top to coat.
- Yield:Serves 20
- Active time: 20 minutes
- Total time:2 hours and 20 minutes
- 1/2 cup (1 stick) unsalted butter
- 2 cups semi-sweet chocolate chips or 12 ounces best quality dark chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1 bag (10.5 ounces) colored mini marshmallows
In a large bowl combine butter and chocolate. Microwave on high for approximately 45 seconds. Stir then repeat at 20 second intervals until the mixture is fully melted and smooth. Stir in vanilla until thoroughly combined.
Let chocolate cool for a few minutes until it is cool to the touch, but hasn't hardened. Fold in the marshmallows and stir to completely coat the marshmallows in chocolate.
Spoon the mixture in the shape of a log down the center of a sheet of wax paper about 24 inches in length. Roll up sides of waxed paper and twist the ends to seal. Refrigerate for at least two hours to set. Cut in 1/3 inch slices and serve. Keep in the refrigerator, covered.