1/2 cup butter
1 (12 ounce) package semisweet chocolate chips
1 (10.5 ounce) package rainbow colored miniature marshmallows
Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in marshmallows. Let cool.
Divide the cooled dough into two even portions. Form each portion into a long roll. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.
This recipe came from my friend Jenny's mom, Peggy. She used to make these for the fellowship time following our church's Christmas play.
Subscribe to:
Post Comments (Atom)
1 comment:
Found your blog!
Have you made this one? I would love to see a picture.
It sounds simple enough for me!
Post a Comment