Ingredients:

  • 12 oz semi-sweet chocolate chips
  • 1/2 cup unsalted butter
  • 1 tsp pure vanilla extract
  • 10 oz multi-colored mini marshmallows
  • 1 cup toasted walnuts, chopped
  • 1.5 cups sweetened shredded coconut

Instructions:

  1. Melt the base. In your large heavy bottomed saucepan over low heat, combine 1/2 cup (115g) unsalted butter and 12 oz (340g) semi sweet chocolate chips. Stir constantly until 90% melted.
  2. Finish stirring. Remove from the heat and continue stirring with your spatula until the mixture is completely smooth and glossy. Note: Residual heat finishes the melting without risking a burn.
  3. Flavor it. Stir in 1 tsp of pure vanilla extract.
  4. The waiting game. Let the chocolate sit for 6 to 8 minutes until barely warm to the touch. If you skip this, your marshmallows will turn into a brown puddle.
  5. Fold the filling. Gently fold in 10 oz (280g) multi colored mini marshmallows and 1 cup (115g) toasted chopped walnuts. until every piece is fully coated.
  6. Prepare the coating. Spread 1.5 cups (115g) shredded coconut onto two large sheets of parchment paper.
  7. Shape the logs. Divide the chocolate mixture in half and place each portion onto the coconut lined sheets. Roll them until a snowy border is formed.
  8. Wrap it up. Wrap the logs tightly in the parchment paper, twisting the ends like a candy wrapper to compress the mixture.
  9. Chill. Refrigerate for at least 120 minutes (2 hours). until the log feels solid and firm.
  10. The final reveal. Use a sharp knife to slice the logs into 1/2 inch (1.25 cm) rounds, revealing the vibrant interior colors.