I loved making this cookie simply because of the way it looks- the marshmallow inside reminds me of a little snowball and the coconut coating gives this cookie a light dusting of faux snow.
Just because these marshmallow rolls look so sweet doesn’t mean they actually taste that sweet- using unsweetened chocolate gives this recipe a fudgey flavor and the graham cracker crumbs give it a salty undertone (even if you do opt to go without the nuts).
Marshmallow Roll (makes approximately 24 slices)
2 squares of unsweetened chocolate
10 oz. sweetened condensed milk
2 c. graham cracker crumbs
1/2 c. walnuts, finely chopped
large colored marshmallows
Melt in chocolate in large saucepan over low heat or hot water. Remove from heat. Stir in milk, crumbs and nuts. Divide into 2 portions. On piece of wax paper press out 1 portion 1/4-inch thick. Form into wide enough shape to go around marshmallow. Place various colors of marshmallow end to end and bring up batter to go around, pinching dough to join.
B’s Tip: Do make sure that you’re generous when measuring out the graham cracker crumbs- this dough is incredibly sticky and hard enough to handle as it is! P.S. Wax paper is also a must for easier rolling and clean up.
Coat with coconut. Repeat for other half. Wrap in wax paper. Store in plastic wrap in refrigerator. Cut with knife dipped in water. Clean knife between cuts. Slice thinly to serve.
B’s Tip: These recipe can be stored up for up to a week in an airtight container in the refrigerator. If you can stand it, wait another 24 hours after slicing to try for an even chewier treat.
Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.