Stained Glass Cookies
Yield
servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
walnuts
chopped |
|
| 10 ½ | ounces |
miniature marshmallows
|
|
| 2 | pounds |
coconut
flaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
walnuts
chopped |
|
| 303.5 | ml/g |
miniature marshmallows
|
|
| 907.2 | g |
coconut
flaked |
|
Directions
Melt chocolate chips and butter; let cool.
Add nuts and marshmallows.
Mix.
Spoon mixture in log form across an 18 inch piece of waxed paper.
Coat roll in coconut.
Bring paper up around roll and pinch ends of paper together to cover roll; refrigerate for at least 3 to 4 hours.
Slice in approximately ½ inch thick slices.
