Chocolate Marshmallow 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:

• 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.

Steps:

• Combine butter and chocolate chips in a large bowl and microwave 30 seconds at a time, stirring vigorously after each interval, just until the chocolate is completely melted. Be careful not to scorch the chocolate by microwaving it too long, or you will have to throw it out and start over (voice of experience speaking here).
• Stir in the nuts until well distributed, and then stir in the marshmallows.
• Lay out waxed paper sheets about 12" long, and spoon chocolate mixture down the long side about 2" from the edge. Roll wax paper over chocolate mixture and form a log, pinching the sheets together and pulling toward you a bit to eliminate air bubbles in your logs. Place logs on a cookie sheet, and refrigerate until solid.
• Remove logs from refrigerator, remove wax paper and place on a cutting board. Slice into 1/2" slices and store in an airtight container in a cool place, or refrigerate. (Note: Prep time does not include refrigeration time).