Ingredients
1 (6 oz.) pkg. semi-sweet chocolate pieces
2 Tbsp. Parkay margarine
1 egg, beaten
1 c. chopped nuts
3 c. mini Funmallows marshmallows or white
confectioners sugar
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Light brown sugar — chocolate chip cookies, brown butter, sauces
Legendary dessert book — seasonal pastry, fruit desserts, plating
Air-insulated sheet — no burnt bottoms on delicate cookies
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Melt chocolate and margarine over low heat. Remove from heat. Add egg; mix well. Cool slightly. Mix marshmallows and nuts in large bowl. Pour chocolate mixture over them; mix well. Divide mixture in half. On waxed paper sprinkled with confectioners sugar, shape each half into a roll approximately 8-inches long. Chill several hours. Slice to serve.