• Ingredients
  • 1 cup semisweet chocolate chips
  • 2 tablespoons butter (no substitutes)
  • 1 egg, beaten
  • 3 cups pastel miniature marshmallows
  • 1/2 cup chopped pecans or walnuts
  • 1 cup flaked coconut


  • In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes. Turn onto a sheet of waxed paper. Form into a roll about 1-1/2 in. diameter. Gently roll onto another sheet of waxed paper, cover the outside of the roll with the coconut. Wrap roll tightly, twisting ends to seal. Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/4-in. slices. Store in an airtight container in the refrigerator.