by Caitlin Saniga
- 1/4 cup butter (1/2 stick)
- 2 cups semisweet chocolate chips
- 1 egg, beaten
- 1 (10.5 ounce) package of mini-marshmallows (colored or white)
- 1 cup chopped pecans (or peanuts or almonds)
Melt together butter and chocolate chips in the microwave. Stir to blend, then stir in eggs, marshmallows, and nuts. Pour mixture onto an 18-inch sheet of wax paper. Roll the loaf of marshmallow mixture in the wax paper, and twist wax paper at the ends to seal. Refrigerate until firm, about 3 hours. Cut into 1/4-inch slices to serve.
Makes about 24 slices.
Recipe: my mom, Stephanie Saniga
Photo: Caitlin Saniga
*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.