| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Candies, Chocolate, Nuts, Bobbie – no |
38 |
Servings |
INGREDIENTS
| 1 |
|
Bag (10 oz) marshmallows |
| 1 |
pk |
(12 oz) chocolate chips |
|
|
Shredded coconut meat; toasted |
|
|
Chopped pecans |
|
|
Multi-colored sprinkles |
INSTRUCTIONS
Arrange marshmallows on tray and freeze for 15 minutes. Microwave chocolate
chips in glass bowl on High for 1 minute. Stir. Microwave for 1 minute.
Stir and microwave a further 30 seconds or until smooth. Using a skewer or
fondue fork, dip marshmallows into melted chocolate unitl marshmallow is
chocolate coated. Roll chocolate-coated marshmallows in coconut, chopped
nuts and/or sprinkles. Use another fork or metal spatula to place
marshmallows on wax paper lined tray. Chill or keep in a cool dry place. MC
formatting by bobbi744@sojourn.com
NOTES : If chocolate cools and becomes too thick while dipping, simply
return it to the Microwave for a few seconds. Stir.
Recipe by: Kraft Confection Cookbook
Posted to MC-Recipe Digest V1 #881 by Roberta Banghart
<bobbi744@sojourn.com> on Nov 02, 1997
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