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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHOCOLATE COVERED MARSHMALLOWS Recipe

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This recipe for CHOCOLATE COVERED MARSHMALLOWS is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 OZ. PKG. REGULAR SIZE MARSHMALLOWS
40 TOOTHPICKS
1 CAN READY TO SPREAD CHOC. FUDGE FROSTING
1 C. FINELY CHOPPED NUTS
Directions:
Directions:
Secure each marshmallow on toothpick.
In med. saucepan warm frosting over low heat until softened but not runny. Dip marshmallows to coat wiping off excess. Let dry slightly and dip bottom in chopped nuts. Set marshmallows peanut side down on waxed paper to set. Remove toothpicks.
Number Of Servings:
Number Of Servings:
40 marshmallows
Personal Notes:
Personal Notes:
KIDS CAN MAKE (or help make) for friends or family for the Holidays!

 

 

 

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