Cathedral Candy

Ingredients

  • 1 package(s) colored miniature marshmallows
  • 1 package(s) chocolate chips (12 ounce pkg)
  • ½ cup(s) butter or margarine
  • 1 cup(s) chopped pecans

Melt chips and butter. Add nuts and marshmallows and mix. Divide into 4 rolls. Roll in wax paper. Refrigerate at least 24 hours. Slice diagonally and serve.

View full recipe at RecipeTips.com

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