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A little bit about this recipe...
I make this sweet marshmallow treat for Xmas every year. It is a colourful and pretty dessert. It looks a bit like stained glass, thus the name, churc...
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Prep Time30 Minutes |
Cook Time5 Minutes |
Servings4 logs |
3/4 cups each butterscotch chips and milk chocolate chips
1/2 cup butter
1/2 cup smooth peanut butter
2 cups mini coloured marshmallows
1 cup sweetened flaked coconut
1/4 cup chopped walnuts
Step 1 |
Melt chocolate chips and butterscotch chips together in a double broiler. |
Step 2 |
Stir in butter and peanut butter. |
Step 3 |
Let cool for about 10 minutes. |
Step 4 |
Stir in remaining ingredients. |
Step 5 |
Place a layer of wax paper down and add 1/3 or 1/4 of the mixture, depending on how small you want the cookies. |
Step 6 |
Roll into small logs, cover with wax paper and refrigerate for 1 hour. |
Step 7 |
Cut into 1/2 inch slices and store in airtight container. |
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