Friday, September 18, 2009


1 pkg (10-oz) large marshmallows
1 pkg (12-oz) chocolate chips
toasted coconut
various decorative candies (from the cake decorating section)

Arrange the marshmallows on a cookie sheet; freeze for 15 minutes.

Put chocolate chips in a small microwave safe bowl and cook in microwave for about 2 1/2 minutes or until melted. Stir every minute.

Remove marshmallows from freezer and using a wooden skewer dip each marshmallow in the chocolate mixture until the marshmallow is completely coated. Remove the skewer.

Have some toasted coconut in a small bowl, some decorative candies in other small bowls. Roll each chocolate coated marshmallow in one of the bowl to coat. Use a fork to transfer the coated marshmallow to a waxed paper lined cookie sheet or trays. Chill or keep in a cool and dry place.

Yield: 3 to 3 1/2 dozen truffles

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