Rocky Road Roll
By Corinne Buldoc
2 squares chocolate or 1 cup semi-sweet chocolate chips
2 Tbs. butter
2 cup powdered sugar
2 packages of miniature marshmallows
1 cup chopped nuts (walnuts recommended)
1 cup, approximately 1 package, of crushed graham crackers
1 package of coconut
Beat the eggs until frothy. Add the chocolate, butter and eggs in a double boiler and stir until the chocolate is melted and the ingredients are combined. Stir in the powdered sugar. In a large bowl, empty two packages of miniature marshmallows and pour the chocolate mixture over them and stir until coated. Stir in chopped nuts and crushed graham crackers. Sprinkle the counter with a layer of coconut and scoop some of the mixture out onto it. With greased hands, quickly form into a roll, coating with coconut. (Note that it is easier to handle making 2 or 3 rolls). Place the roll onto cellophane and wrap, making sure the ends are sealed up well. Freeze until ready to eat. Unwrap the roll and cut into one inch sections. Enjoy!
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