Church Windows Ii Recipes

Steps:

• Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
• Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.

Steps:

• In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts., Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices.

Steps:

• Melt butter and chocolate chips in a large pan over low heat. Cool.
• Add marshmallows, nuts, and vanilla. Mix well.
• Shape into loaves and chill for 1 hour.
• Then sift powdered sugar over loaves and cut into slices of desired thickness.

Steps:

• Melt chocolate chips and butter. Cool them to touch (don't want to melt the marshmallows).
• Add the nuts and marshmallows. Mix well.
• Divide mixture into to 2 large log rolls. Roll each roll in the coconut.
• Wrap in waxed paper and chill for 24 hours.
• Slice into 1/3 inch cookies.
• Recipe makes about 3 dozen.

Steps:

• Melt chocolate chips and margarine in a heavy pan over low heat. Remove from heat and add beaten egg slowly. Let cool 15 minutes.
• Gently add marshmallows and nuts. Chill in refrigerator 30 minutes. Form into a large log and roll in coconut. Wrap in waxed paper and chill several hours. Cut in slices. Variation: If in a hurry, use a 8 inch square pan . Cover bottom with coconut, add completed mixture then cover top with more coconut. Chill well then cut into small squares.