Chocolate Mallow Slices Recipes

Steps:

• In medium saucepan over low heat, melt butter and chocolate chips, stirring constantly, until blended.
• Remove from heat, cool 5 minutes.
• Stir in marshmallows and nuts; do not allow the marshmallows to melt.
• On wax paper, shape mixture into to 7-inch rolls.
• Wrap in foil; refrigerate about 20 minutes. At this point, ff desired, too coat rolls, roll in addition nuts.
• Otherwise, refrigerate overnight.
• Cut rolls into 1/4 inch slices and store in airtight container ina cool dry place.

Steps:

• Melt chocolate chips over heat, stirring until smooth. Remove from heat.
• Mix in marshmallows and rice krispies until completely coated with chocolate mixture.
• Spoon mixture onto wax paper, bring long side of wax paper together and shape into a log about 18- inches long. Wrap tightly in the wax paper and refrigerate about 1 hour until firm.
• Cut into slices.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until cookies are set, 6-8 minutes. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks., Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.