Cathedral Cookies

2013-06-26
  • Yield : 24 servings
  • Cook Time : 20m
  • Ready In : 40m
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Ingredients

  • 1 stick butter, cubed
  • One 24-ounce bag semisweet chocolate morsels
  • 1 egg
  • One 16-ounce bag multi-colored mini marshmallows
  • 1 cup finely chopped walnuts

Method

Step 1

In a medium saucepan set over very low heat, melt the butter and chocolate. Remove from the heat and cool completely, 5 to 10 minutes. Add the egg and mix well. Add the marshmallows and mix until completely incorporated, then add the nuts and mix, making sure everything is coated in chocolate.

Step 2

Spoon about 1/2 cup of the mixture onto a sheet of parchment paper, and use the paper to roll into a log. Repeat for the remaining mixture, about 4 logs total.

Step 3

Wrap the each log in foil and freeze until firm, at least 1 hour or up to overnight.

Step 4

When ready to eat, cut into 6 pieces while still frozen. Place the cookies on a serving dish to thaw for 15 to 20 minutes before serving.

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