Ingredients
1 cup semisweet chocolate chips2 tablespoons butter1 large egg, room temperature, lightly beaten3 cups pastel miniature marshmallows1/2 cup chopped pecans or walnuts1 cup sweetened shredded coconut
Preparation
In top of a double boiler or a metal bowl over simmering water, 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.
On a sheet of waxed paper, shape mixture into a 1-1/2-in.-diameter log. Place coconut on another sheet of waxed paper. Gently roll log over coconut to coat sides. Wrap up tightly in waxed paper, twisting ends to seal.
Freeze for 4 hours or overnight. Remove waxed paper. Cut dough into 1/4-in. slices. Store in an airtight container in the refrigerator.
