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.
- 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 marshmallows and stir to completely coat marshmallows in chocolate.
Spoon mixture in 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 2 hours to set. Cut in 1/3 inch slices and serve. Keep in the refrigerator, covered.